Chicken Parmiggiana by Chef Shireen anwer

Chicken Parmiggiana

Boneless chicken breast 2 flattened
Salt ½ tsp
Black pepper ½ tsp
Mustard paste ½ tsp
Garlic paste ½ tsp
Vinegar 1 tbsp
Egg 1 beaten with 2 tbsp milk
Bread crumbs ½ cup

Ingredients for tomato sauce
Oil 1 tbsp
Onion 1 tbsp chopped
Garlic paste ½ tsp
Tomato paste 4 tbsp
Salt ¼ tsp
Pepper ¼ tsp
Oregano leaves ¼ tsp
Sugar 1 tsp
Orange color pinch
Cream cheese as required
Spaghetti boiled 2 cups
Butter 1 tbsp
Oil 1tbsp
Garlic paste ½ tsp
Onion chopped 2 tbsp
Tomato puree ½ cup
Salt ¼ tsp
White pepper ¼ tsp
Oregano leaves ½ tsp
Sugar ½ tsp

Marinate flattened chicken breast with salt, black pepper, mustard paste, garlic paste and vinegar for 15 minutes, dip chicken breast in egg and milk mixture, roll in bread crumbs, shallow fry till golden, remove in a platter, spread with cream cheese, top with prepared tomato sauce, serve with spaghetti.

Method for spaghetti
Heat butter and oil fry onion till transparent add in garlic paste with salt, white pepper, sugar, tomato puree and oregano leaves, mix in the boiled spaghetti, stir well, serve with Parmiggiana chicken.

Method for tomato sauce
Heat oil add onion and garlic paste, fry for 2 minutes, add salt, pepper, oregano, sugar, tomato puree and pinch of orange color, cook for 5 minutes till thick.

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