Description
A comforting Italian dish featuring tender chicken layered with rich tomato sauce, creamy mozzarella, and nutty parmesan, all topped with a crispy golden crust.
Ingredients
Scale
- 6 escalopes de poulet (approx. 900 g)
- 400 g de mozzarella fraîche
- 150 g de parmesan râpé
- 200 g de chapelure italienne
- 3 œufs entiers
- 100 ml d’huile d’olive
- 20 feuilles de basilic frais
- Salt and black pepper to taste
- 800 g de tomates pelées
- 4 gousses d’ail
- 6 cuillères à soupe d’huile d’olive
- 10 feuilles de basilic
- 1 cuillère à café de sucre
- 1 pincée d’origan séché
- 100 g de farine tout usage
- 50 g de parmesan for the panade
- 2 cuillères à soupe de lait
- Sunflower oil for frying
Instructions
- Prepare the chicken by gently pounding the escalopes to about 1/2 inch thickness and seasoning with salt and pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with grated parmesan.
- Create the sauce by heating 6 tablespoons of olive oil in a large saucepan over medium heat, adding minced garlic and sautéing until fragrant.
- Pour in the peeled tomatoes, crushing them gently, and stir in sugar, salt, pepper, and oregano.
- Simmer the sauce for 15-20 minutes until it thickens, then stir in fresh basil leaves.
- Dredge each chicken escalope in flour, then dip into the egg mixture, and coat with breadcrumbs.
- Heat sunflower oil in a large skillet and fry the chicken escalopes in batches for about 3-4 minutes on each side until golden brown.
- In a baking dish, spread a layer of the tomato sauce, followed by fried chicken, more sauce, and mozzarella.
- Repeat layers as desired and finish with mozzarella and a sprinkle of parmesan.
- Bake at 180°C (350°F) for 20-25 minutes until the cheese is bubbly and golden.
- Allow to rest before slicing for neat servings.
Notes
Make-ahead tips: Prepare the sauce and chicken a day in advance. Baking the chicken instead of frying is a lighter alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 180mg