John Myers
Melanzane E Petto Di Pollo Parmigiana
The perfect melanzane e petto di pollo parmigiana recipe with a picture and simple step-by-step instructions.
- 2 Pc. Eggplant fresh
- 1 Pc. Fresh whole chicken breast
- 2 Pc. Mozzarella
- 6 tbsp Breadcrumbs
- 1 Pc. Egg
- Salt pepper
- 1 tbsp Flour
- 2 tbsp Parmesan
- 100 g Tomato can
- 3 tbsp Olive oil
- Cut off the stalk from the aubergine and cut open lengthways. Salt both sides and let sit until water forms. Wipe this off. Open the egg in a plate and whisk. Grate the Parmesan and mix with the breadcrumbs and spread on a flat plate.
- Cut the chicken breast fillets and spread them like a butterfly. Knock flat. Divide to make four schnitzel. Salt and pepper. Turn first in the flour, then in the egg and then well into the Parmesan breadcrumbs.
- Do not heat too little olive oil in a pan and fry the chicken breasts over medium heat. Turn them over and when they are well browned, layer them in the baking dish. Place a layer of sliced mozzarella on top. Roast the aubergines in the pan, if necessary with additional olive oil, until golden brown and layer them on the schnitzel. Place the rest of the mozzarella on top and pour the tomatoes (a cup full) over it.
- Bake in the oven at 160 ° C for about 30 minutes until the surface has turned golden brown. Then let stand briefly to cool and serve.
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