Chicken parmigiana

INDREDIENTS

2 cups Panko breadcrumbs
¼ cup Flour, seasoned
2Chicken breasts, Skinless. Cut horizontally
¼ cup Parmesan cheese
2Eggs, crushed
½ cupOil
1Onion, finely diced
1 clove crushed garlic
One hundred forty g Leggo’s tomato paste (principal)
1Tomato, pores and skin eliminated and diced
1 cup Grated mozzarella
Zero inexperienced veggies, steamed or lawn salad and chips for serving

Chicken parmigiana

INSTRUCTION

1.Combine breadcrumbs and parmesan in a huge bowl. Coat fowl gently with flour, dip into egg after which breadcrumb blend, pressing firmly. Refrigerate until required.

2.Warmth 1 tablespoon of oil in a small saucepan, upload onion and cook for 2-3 minutes. Stir via garlic, Leggo’s Tomato Paste, tomato and ½ cup of water and simmer for five mins, stirring every so often.

Three.In the meantime, warmth closing oil in a huge non stick frypan and prepare dinner fowl for 3-4 minutes on every side or till golden brown and cooked via.

Four.Vicinity fowl on a baking paper covered tray, pinnacle schnitzels lightly with sauce and cheese. Place underneath a hot grill or in a preheated oven at 200°C for 3-five minutes or till cheese has melted. Serve with steamed veggies, lawn salad and chips.