Parmesan chicken

This chicken gets crispy and tastes good of parmesan. The recipe is suitable for 3-4 people, depending on the size of the chicken fillets.

4 chicken breasts, beaten a little flat

100 g mel

2 beaten eggs

100 g parmesan, grated

100 g grilljermel

1 teaspoon dried oregano

Some basil leaves, finely chopped

Salt and pepper

2 computer mozzarella

Season the chicken with salt and pepper. Pour the flour into one bowl, the eggs into another and mix bread, parmesan and herbs in a third bowl.

Turn each chicken piece into the flour, then into the egg and finally into the bread mixture.

Put the chicken in an oiled, refractory dish and sprinkle with a little more olive oil. Put in the oven at 200 degrees for 12-15 minutes, until the chicken is cooked through.

Tomato sauce:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

100 ml red wine

1 teaspoon dried oregano

400 g chopped tomatoes (preferably Mutti)

1 pinch of sugar (optional)

Salt and pepper

Fry the onion soft in olive oil, add the garlic and cook for 2 min. to before adding the wine. Boil on high heat the amount of liquid is halved. Then add the oregano and tomatoes.

Season with salt and pepper. Continue to cook under a lid for a minimum of 10 minutes. Taste and add a pinch of sugar, if the tomatoes are not sweet enough. Continue to cook for 10 minutes, without a lid, until the sauce is good and thick. A sauce that is too thin will make the chicken soggy.

Lift the chicken out of the mold and pour in the tomato sauce, before putting the chicken back. Spread the mozzarella on top of the chicken and bake it in the oven at 200 degrees for about 15-20 minutes, until everything is hot and the mozzarella is melted and has a nice golden color. Sprinkle over some basil leaves before serving. Served with pasta or a good loaf of bread.

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