Brazilian chicken parmigiana

Instructions

1. 1

   Pound the chicken breast fillets (about 200 g each) between two sheets of plastic wrap to an even thickness of 1–1.5 cm. Season with salt, black pepper and crushed garlic; rest for 10 minutes.

2. 2

   Set up a three-station breading line: (1) all-purpose flour, (2) lightly beaten eggs seasoned with a pinch of salt, (3) breadcrumbs mixed with the grated Parmesan.

3. 3

   Dredge each fillet in flour (shake off excess), dip in beaten egg, then press firmly into the breadcrumb mixture on both sides. For maximum crunch, repeat the egg and breadcrumb steps a second time.

4. 4

   Heat soybean oil in a wide skillet to 180 °C (a bread cube should brown in 30 seconds). Fry fillets over medium-high heat for 3–4 minutes per side without moving them, until evenly golden. Drain on paper towels.

5. 5

   While the fillets fry, warm the tomato sauce in a small saucepan with a pinch of dried oregano; adjust salt. The sauce must be hot at assembly — cold sauce will stall the gratinéeing.

6. 6

   Arrange the fried fillets in a baking dish. Spoon two tablespoons of sauce onto the center of each fillet, leaving the edges of the crust exposed. Lay generous slices of mozzarella over each one.

7. 7

   Bake in a preheated oven at 220 °C on the grill/broil function (top heat only) for 8–12 minutes, until the mozzarella is fully melted and golden in spots. Serve immediately with fluffy white rice and shoestring fries.