Classico Chicken Parmesan Food

CLASSICO CHICKEN PARM PIZZA

Steps:

• Place flour in shallow dish. Beat eggs in separate shallow dish until blended. Combine Parmesan and bread crumbs in third shallow dish.
• Heat oil in large skillet on medium heat. Meanwhile, dip chicken, 1 strip at a time, in flour; then eggs, then bread crumbs, turning to evenly coat both sides of each strip with each ingredient. Add chicken, in batches, to hot oil; cook 3 to 4 min. on each side or until done and golden brown on both sides. Drain on paper towels. Cool slightly.
• Heat oven to 425°F. Cut chicken strips in half or into thirds. Unroll pizza dough onto baking sheet sprayed with cooking spray; spread with pasta sauce to within 1/2 inch of edges. Top with remaining ingredients.
• Bake 10 to 15 min. or until edge of crust is golden brown and cheese is melted.

CLASSICO CHICKEN PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, beat egg in pie plate until blended. Combine cheese and bread crumbs in separate pie plate. Dip chicken, 1 tender at a time, into egg, then cheese mixture, turning to evenly coat both sides of each tender with each ingredient.
• Heat oil in large skillet on medium heat. Add chicken; cook 3 to 4 min. on each side or until done. Meanwhile, cook pasta sauce in saucepan on medium-low heat until heated through, stirring occasionally.
• Drain pasta; place on platter. Top with pasta sauce and chicken.

CLASSIC CHICKEN PARMESAN

Steps:

• Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart flameproof baking dish. Preheat the broiler. Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.

CLASSIC CHICKEN PARMIGIANA

Steps:

• Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
• Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
• To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
• Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.