This recipe is best with
Recipe Ingredient
- SAUCE
- 5 tbsp olive oil
- 250g egg plant, cube
- 50g big yellow onion, diced
- 1 tbsp garlic, chopped
- 1 tsp dried oregano
- 400g whole peeled tomato, canned
- salt and black pepper as needed
- sugar as needed
- CHICKEN PARMIGIANA
- 4 pcs boneless chicken thigh
- salt and black pepper
- 1/2 cup all purpose flour
- 2 eggs
- 130g white bread crumbs
- 50g Perfect Italiano Aged Parmesan Grated
- 10g italian parsley, chopped
- 4 tbsp olive oil
- 50g Anchor Unsalted Butter, melted
- 240g Anchor Extra Stretch Mozzarella Shredded
- Side mixed salad as needed
Instructions
- In a saucepot, cook eggplant with olive oil on medium-high heat until golden brown, season with salt and black pepper, set it aside on a plate. In the same pot add olive oil, onion, garlic and oregano reduce heat to medium-low and cook for 10mins until onions are soft. Add in tomato sauce and simmer for 10 - 15mins or until tomatoes are soft and mashed, add some water if it's too thick. Season with salt, black pepper and a bit of sugar according to taste. Reduce seasoning if using pre-made sauce. Mix in cooked eggplant into tomato sauce and set aside until needed.
- . Prepare your chicken thigh by taking off the skin and any excess fat. Any part of the thigh that is thicker than 1 cm, give it a light cut in between the meat but not through it, flip it open, then press the chicken thigh to get it evenly flat.
- Mix flour with some salt and pepper in a shallow dish. Beat eggs in a second shallow dish. Last, mix breadcrumbs, Perfect Italiano Parmesan Grated, parsley, and a good pinch of salt in a third shallow dish.
- Lightly season chicken thigh and coat in flour, shake off excess, then dip in egg and finally breadcrumbs, making sure both sides are coated completely.
- Gently heat Anchor Unsalted Butter in a small pan until melted. Pour off the clear butter into a small bowl and discard any milk solids left in the bottom of the pan.
- Preheat oven into 180˚C. Set a large frying pan on medium-high heat, heat 2 tbsp olive oil and 2 tbsp melted butter. Cook 2 breaded chicken 2 1/2 minutes each side or until golden. Drain on kitchen paper, transfer to a rack set on a tray, repeat with the remaining chicken.
- Cover chicken with Anchor Mozzarella Shredded Cheese IQF and bake in the oven near the oven broiler for 5 - 6 mins until cheese is melted and slightly brown. Serve with tomato sauce and some side mixed salad. Enjoy
