チーズ好き大歓喜｜とろ～りチーズの絶品チキンパルミジャーナ

Chicken Parmigiana, a hugely popular Italian home-style dish in the US and Australia. A must-try for cheese lovers! 🍗 Crispy fried chicken cutlet topped with homemade tomato sauce and three kinds of cheese, then baked. The batter, mixed with Parmigiano, is fragrant, while the inside is moist and juicy. 🧀 The combination of melted mozzarella, rich tomato sauce, and crispy chicken cutlet is outstanding. Once you try it, you'll definitely want to make it again! A roundup of my favorite frequently used items 👀 🍳 Stainless steel frying pan - https://amzn.to/4dxh4Yg 🍳 Non-stick frying pan - https://amzn.to/4atcNoF 🧀 Microplane grater - https://amzn.to/3UAre1B 🔥 Gas stove - https://amzn.to/3FJSXJf 🥛 Measuring cup - https://amzn.to/3Eb9HIW 🥄 Rubber spatula - https://amzn.to/4j8I0iQ *The Amazon URLs listed in the description are affiliate links. 🍗【Ingredients for 2 servings】 Chicken Cutlet 1 chicken breast (approx. 400g) Salt to taste Black pepper to taste 30g all-purpose flour 1 egg 30g breadcrumbs 1 tablespoon dried oregano 30g grated Parmigiano-Reggiano Approx. 75ml oil Tomato Sauce 1/2 onion 1 clove garlic 200g chopped tomatoes 1 pack (18g) Kagome tomato paste 1 teaspoon granulated sugar 1 tablespoon oil A pinch of salt 10 grinds of black pepper 6 fresh basil leaves Finishing 80g shredded mozzarella 1 ball of fresh mozzarella (sliced ​​into 4 pieces) Fresh basil to taste 📝【Instructions】 1. 1. Remove the skin from the chicken breast and cut it in half lengthwise to make two pieces. Place the pieces between plastic wrap and pound them with the bottom of a pot or a meat tenderizer until they are about 2 cm thick. Season both sides with salt and black pepper and refrigerate for about 30 minutes. 2. Finely chop half an onion and roughly chop one clove of garlic. 3. Heat 1 tablespoon of oil in a small frying pan or pot, add the onion, garlic, a pinch of salt, and 10 shakes of freshly ground black pepper, and sauté over medium heat for about 5 minutes until softened. 4. Add 200g of chopped tomatoes, 1 pack of tomato paste, and 1 teaspoon of granulated sugar, and simmer for about 5 minutes, stirring occasionally. Finally, add the basil, torn by hand, stir for about 1 minute, then transfer to a bowl and let cool. 5. Grate 30g of Parmesan cheese. Mix 30g breadcrumbs, 1 teaspoon dried oregano, and 2/3 of the Parmesan cheese. Reserve the remaining cheese for garnish. 6. Coat the chicken in flour, beaten egg, and breadcrumbs in that order. Press lightly to ensure the breadcrumbs coat the chicken thoroughly. 7. Heat approximately 75ml of oil (enough to cover the bottom) in a frying pan to 170°C. Fry the chicken for approximately 2 minutes and 30 seconds on each side, or until golden brown. Remove from the pan and drain on a rack. 8. Cut the fresh mozzarella into four equal pieces. 9. Place half of the tomato sauce on each piece of chicken, sprinkle with the reserved Parmesan cheese, then add half of the shredded mozzarella, and finally arrange two pieces of fresh mozzarella on top. 10. Bake in a preheated fish grill (or oven top heat) on the highest setting for about 5 minutes, or until the cheese is melted and golden brown. 11. Garnish with basil and serve. Adding a salad will create a satisfying dish like you'd get at a restaurant. 0:00 Introduction 0:37 Preparing the chicken 1:48 Making the tomato sauce 3:52 Coating the chicken 5:05 Frying the chicken 6:13 Assembling and baking the cheese