A Recipe To Celebrate Canada
As part of our Languages Week and in particular talking about the English Cultural Festival, I wanna share a recipe that I enjoyed cooking so much:
CHICKEN PARMIGIANA
The dish originated from 20th century Australia. It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigian, a dish using breaded eggplant slices instead of chicken, with a cotoletta, a breaded cutlet generally served without sauce or cheese in Italy.
Recipe
- Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
- Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
- Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar, and 1 tsp dried oregano. Season and simmer for 5-10 mins.
- Heat grill to High and cook the chicken for 5 mins each side, then remove.
- Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
- Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
- Serve with vegetables or salad and some pasta or potatoes, if you like.
By Mariana Correa, Step 10
