Chicken Parm
Makes / serves: 4 portions
Your method, with draft quantities
Method
- Season cutlets, coat with flour, egg and breadcrumbs.
- Shallow-fry over medium heat until golden on each side.
- Transfer to a tray, top with 200g sauce and sliced mozzarella; bake at 180°C fan for 10–15 minutes until chicken cooked through and cheese melted.
- Boil spaghetti and toss with remaining sauce, cream and a splash of pasta water.
- Serve chicken over pasta.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Classic Tomato Pasta Sauce
About 650g sauce. Use the amount specified in the main recipe.
- 2 tbsp good olive oil.
- 1 white onion.
- 3 crushed garlic cloves.
- pinch chilli.
- salt and pepper.
- 1 tsp dried oregano or mixed herbs.
- 2 tbsp tomato purée.
- 2 x 400g tins tomatoes.
- pinch sugar.
- Soften finely diced onion in oil over gentle heat.
- Add garlic, chilli, seasoning and herbs; stir in purée and fry 1 minute.
- Add tomatoes and sugar, simmer gently about 1 hour, stirring and adding a splash of water if catching.
- Taste until balanced; blend if wanted.
- Weigh final yield when first cooked for website scaling.