• Prep Time minutes
  • Cook Time minutes
  • Serving For 4 People
  • Difficulty Hard
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This recipe is best with
Anchor Unsalted Butter

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

  1. 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.
  2. . 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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