A few weeks ago Katrina posted a list of some of the best food we’d had on our trip through Central and South America and in my last blog I mentioned the amazing Chicken Parmigiana we gorged on in Paraty, Brazil.
I’m not sure how this recipes has become associated with Brazil but we saw it on menus all the time, while the breaded chicken it’s formed of is pretty much the milanesas that form part of cheap set menus throughout Latin America.
Chicken Parmigiana as we had it is effectively a breaded chicken breast smothered in cheese and a tomato sauce, so a really simple first recipe for this blog.
To make this recipe you will need:Fresh chicken breasts (1 per person) 2 slices of white bread 50 grams of plain flour 1 egg 150 grams of mature cheddar cheese 1 tin of tomatoes 3 cloves of garlic A good handful of fresh basil 1-2 fresh chillies A splash of balsamic vinegar
How to make this recipe
Flatten the chicken breasts with a mallet or rolling pin. Beat up the egg and dip the chicken breasts in it. Make breadcrumbs by putting the bread in a food processor, season well and coat the chicken breasts.
Fry off the chicken breasts on either side until cooked through and the outsides are nice and golden, add any leftover egg and bread to the top of them. Pre heat the grill to finish them off.
To make the sauce, fry off the garlic and chillies in a pan with a little oil. Add the tinned tomatoes and simmer for 10 minutes or so. Add the vinegar and basil towards the end of this process.
Cover the chicken breasts in the the sauce and liberally cover with the cheese. Grill until the cheese has melted and is starting to crisp on top.
Serve with chips and salad.