Chicken Parmigiana

Chicken Parmigiana

Made with Crushed Tomatoes with Basil

Mutti® Crushed Tomatoes (Polpa) with Basil starts with sun-ripened 100% Italian tomatoes from the Emilia Romagna region. Picked when perfectly ripe, cold crushed, and processed with our patented technique to capture the flavor of just-harvested tomatoes. To this we add fragrant Italian basil and a pinch of Mediterranean sea salt. Excellent for a fast tomato sauce, gazpacho, or even a Mutti® Mary.

cooking sketch 25 min (COOK TIME: 25 min)

cooking sketch Easy

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 14 oz Mutti® Crushed Tomatoes with Basil (Polpa) (or 14 oz Mutti® Crushed Tomatoes (Polpa) plus 1 tsp dried Italian herbs)
  • canola or vegetable oil ( for shallow frying)
  • 4 crumbed chicken schnitzels
  • 7 oz marinated eggplant (drained )
  • 4.4 oz mozzarella cheese (grated)
  • 1/4 cup grated Parmigiano Reggiano cheese

Tips: Try this recipe with crumbed veal schnitzels instead of crumbed chicken schnitzels!

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Method

  1. 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 Mutti® Crushed Tomatoes with Basil (Polpa) and cook for 20 minutes, stirring occasionally until very thick.
  2. 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.
  3. Spread each crumbed fillet with sauce, top with eggplant, then sprinkle with mozzarella and top with Parmigiano Reggiano cheese.
  4. Heat grill to high. Grill chicken for about 3 minutes or until cheese has melted and started to brown. Serve immediately.

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