Northern Italy meets southern Italy in this secondo piatto dish
5 from 4 votes
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course, main dish, meat
Cuisine Italy
Servings 4servings
Calories 430kcal
Ingredients
Tomato sauce
200gtomato sauce
olive oil
1garlic clove
½onion
Chicken
4chicken filletsthinly sliced
2tablespoonflour
2eggs
salt
200gParmesangrated
oil for frying
Additionally
50gProvola cheese
Instructions
For the tomato sauce, peel the garlic and finely chop the onion. Fry the garlic and onion in plenty of olive oil until golden brown. Add the tomato sauce, stir gently and simmer until chicken is cooked. Pre-heat the oven to 180° C.
For the breaded chicken, put the flour, eggs and Parmesan on three different plates. Add a little salt to the eggs and beat them with a fork. Turn the fillets first in the flour, then in the eggs and finally in the Parmesan. Fry the fillets in hot oil until golden brown on both sides. Then dab off any excess fat with kitchen paper.
Place the fillets in an ovenproof dish. Cover with the tomato sauce and slices of Provola cheese and bake in a hot oven for about 10 minutes until the cheese has melted.