Chicken parmigiana

Name: chicken parmigiana
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 800 g sticking potato; 1 cut White bread; 100 g Parmigiano Reggiano broken; 1 medium sized egg; 2 el wheat flour; 345 g chicken fillets; 5 el traditional olive oil; 400 g tomato cubes; 350 g tomato frito tomato sauce; 1 bulb Mozzarella bag of 125 g; 2 toe garlic; 15 g fresh thyme

Dish from the oven with chicken fillets, parmesan cheese, potatoes, tomatoes, mozzarella, thyme and garlic.

Ingredients

Kitchen Stuff

1 baking dish (25 x 25 cm)

Directions

Preheat the oven to 200 ° C.
Peel the potatoes and cut into slices.
Boil the potatoes in water with salt for 10 minutes and drain.
Meanwhile, roast the bread and crumble it over a deep plate.
Grate the Parmesan cheese and add to the bread.
Beat in another deep plate the egg with a fork.
Put the flour in a third plate. Sprinkle the chicken with salt and pepper and swirl the flour and the egg in succession and cover with the bread mixture.
Heat the oil in a frying pan. Bake the chicken in 4 min. Golden brown. Turn halfway.
Mix the tomato sauce and the tomato cubes in an oven dish and place the chicken on top.
Cut the mozzarella into slices and place them on the chicken. Bake for about 15 minutes in the oven.
Slice the garlic.
Ris the leaves of the thyme.
Heat the rest of the oil in a large frying pan, fry the garlic for 1 min. And add the thyme and potatoes. Fry in 15 minutes until golden on medium heat. Shovel.
Bon appétit! .