Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 2 | 35 minuti |
Ingredients
| 4 | chicken slices |
| 50 g | breadcrumbs |
| 40 g | grated Parmesan cheese |
| q.b | oregano |
| 200 mL | Tomato Passata Sterilgarda |
| q.b | olive oil |
| q.b | salt |
| 1 | clove of garlic |
Preparation
- Sauté the garlic in olive oil in a pan and add the Sterilgarda Tomato Puree, salt, and oregano. Cook until the garlic is golden brown and then turn off the heat.
- Prepare the breading by mixing together the grated Parmigiano Reggiano, breadcrumbs, oregano, and salt.
- Bread the chicken slices on both sides.
- Pour a few drizzles of olive oil into a pan and add the cutlets, browning them well on both sides.
- Add a few more tablespoons of Sterilgarda Tomato Puree, cook for a few minutes, and finally add a handful of grated Parmigiano Reggiano cheese, letting it melt.
- Once the cheese has melted, remove from the heat, plate and serve.
Grill the chicken breast and cut it into strips Place the chicken in a bowl and season with chives, salt, pepper and extra virgin olive oil. Mix Add the ...
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