Chicken parmigiana with spaghetti

Name: Chicken parmigiana with spaghetti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g Chicken breast, 2 large, halved and bashed thin; 30 g Plain flour; 1 Eggs, beaten; 80 g Breadcrumbs; 30 g Parmesan, grated; 60 ml Vegetable oil; 500 g Passata; 0.2 Garlic, 2 cloves, crushed; 15 ml Olive oil; 2 g Dried oregano; 125 g Mozzarella, sliced; 300 g Spaghetti

Italian-American comfort: crisp breaded chicken escalopes topped with tomato sauce and melted mozzarella, with spaghetti on the side.

Ingredients

500 g Chicken breast, 2 large, halved and bashed thin
30 g Plain flour
1 Eggs, beaten
80 g Breadcrumbs
30 g Parmesan, grated
60 ml Vegetable oil
500 g Passata
0.2 Garlic, 2 cloves, crushed
15 ml Olive oil
2 g Dried oregano
125 g Mozzarella, sliced
300 g Spaghetti

Method

Gently fry the garlic in the olive oil for a minute, add the passata and oregano and simmer until thick. Season.
Dust the chicken in flour, dip in egg, then press into the breadcrumbs mixed with the Parmesan.
Shallow-fry the chicken in the vegetable oil until golden on both sides.
Heat the oven to 200°C (180°C fan). Lay the chicken on a tray, spoon a little sauce over each piece, top with mozzarella and bake until bubbling and cooked through.
Cook the spaghetti, drain and toss with the rest of the sauce.
Serve each escalope with a tangle of spaghetti.