Chicken parmigiana with Polpa
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
40 min (COOK TIME: 40 min)
Medium
4 people
Ingredients
-
1
tbsp
olive oil
-
1
small onion, finely chopped
-
2
cloves
garlic, crushed
-
1
tsp
dried Italian herbs
-
1
tsp
sugar
-
1
x 400g tin Mutti Polpa Chopped Tomatoes
-
Canola or vegetable oil, for shallow frying
-
4
crumbed chicken schnitzels
-
200
g
marinated eggplant, drained
-
125
g
grated mozzarella
-
1/4
cup
Parmesan cheese, grated
Tips: Substitute crumbed veal schnitzels for crumbed chicken.
Share the ingredient list
Tips: Substitute crumbed veal schnitzels for crumbed chicken.
Chicken parmigiana with Polpa: Method
- Start by making the sauce. Heat the olive oil in a small frying pan. Add onion and cook over a medium heat for 5 minutes, stirring occasionally until soft. Add the garlic and cook for 1 minute longer. Add the herbs, sugar and Mutti Polpa and cook for 20 minutes, stirring occasionally until very thick.
- Meanwhile, line a grill pan with foil. Heat canola oil in a large frying pan over a moderate heat. Shallow fry crumbed chicken in 2 batches, adding more oil if necessary. Transfer to lined grill pan.
- Spread each crumbed fillet with sauce, top with eggplant, then sprinkle with mozzarella and top with Parmesan.
- Heat grill to high. Grill chicken for about 3 minutes or until cheese has melted and started to brown. Serve with a side salad.
