Chicken parmigiana with chopped tomatoes
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
25 min (COOK TIME: 25 min)
Easy
Ingredients
-
1
tablespoon
olive oil
-
1
small onion, finely chopped
-
2
cloves
garlic, crushed
-
1
teaspoon
dried Italian herbs
-
1
teaspoon
sugar
-
400
g
can Mutti ‘Polpa’ Chopped Tomatoes
-
canola or vegetable oil, for shallow frying
-
4
crumbed chicken schnitzels
-
200
g
drained marinated eggplant
-
125
g
grated mozzarella
-
1/4
cup
grated Parmesan cheese
Tips:
Substitute crumbed veal schnitzels for crumbed chicken.
Share the ingredient list
Tips:
Substitute crumbed veal schnitzels for crumbed chicken.
Chicken parmigiana with chopped tomatoes: Method
- Make sauce. Heat olive oil in a small frying pan. Add onion and cook over a medium heat for 5 minutes, stirring occasionally until soft. Add garlic and cook for 1 minute longer. Add herbs, sugar and 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 immediately.
