Succulent shallow-fried chicken when topped with tomato sauce and bocconcini cheese and layered on spaghetti is just a sumptuous meal.

PARMESAN CHICKEN

Ingredients

50 grams parmesan cheese
2 boneless chicken breasts
Salt to taste
Crushed black peppercorns to taste
3 eggs
1 cup dried bread crumbs
1/2 cup panko bread crumbs
1/2 tsp smoked paprika
Improved flour (maida) for coating
Oil for shallow frying
Ready-made tomato sauce as required
4 little bocconcini cheese, thickly sliced
Ready-made spaghetti as needed
Fresh basil leaves for garnish

Technique

1. Pre-heat the oven at 180 ° C.
2. Vertically slit the chicken into half without sufficing through. Open it and place it on a parchment paper and flatten it with the aid of a hammer. Sprinkle crushed black peppercorns and salt on both sides and apply it well.
3. Break in the eggs in a wide shallow bowl, include salt and crushed black peppercorns and blend well.
4. Take dried bread crumbs, panko bread crumbs, and smoked paprika in a broad shallow bowl. Grate parmesan cheese into it and mix well. Add salt and crushed black peppercorns and mix till well combined.
5. Coat the chicken with refined flour, dip in the eggs mix and coat it with the bread crumbs mixture.
6. Heat enough oil in a non-stick shallow pan. Location the chicken and shallow fry one at a time till golden brown and crisp. Drain pipes on an absorbent paper.
7. Location the chicken in an oven proof plate, use some tomato sauce in the centre and arrange a portion of the bocconcini and put it in the preheated oven and bake till the cheese melts.
8. Position some spaghetti on a serving plate, add some tomato sauce, set up the ready chicken on it, garnish with basil sprigs and serve hot.

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