Neven Maguire's Chicken Parmigiana
Neven Maguire
Neven Maguire
Recipe - Jetland
Neven Maguire's Chicken Parmigiana
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Ingredients
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad
Directions
INGREDIENTS
- 2 Simply Better Irish Corn Fed Chicken Fillets
- 2 Simply Better Irish Free Range Corn Fed Large eggs
- 2 Tbsp. Simply Better Organic Irish Jersey Milk
- 150g Simply Better Rustic Ciabatta Breadcrumbs
- 50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
- 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
- 1 Tub Simply Better Italian Mozzarella, cut into 4 slices
- 1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
- 25g Butter
- 75g Plain Flour
- A small handful of fresh basil leaves
To serve:
- 300g Simply Better Italian Bronze Die Spaghetti, cooked
- Mixed Leaf Salad
DIRECTIONS
- Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
- Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
- Preheat the oven to 180°C (350°F/gas mark 4).
- Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
- Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.
15 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Simply Better 3 Irish Corn Fed Chicken Breast Fillets 375g
€6.75€18.00/kg
Dunnes Stores Simply Better 6 Irish Free Range Corn Fed Large Eggs
€2.39€0.40 each
Dunnes Stores Simply Better Organic Irish Jersey Whole Milk 1 Ltr
€1.99€1.99/l
Dunnes Stores Simply Better Rustic Ciabatta Breadcrumbs 400g
€2.50€6.25/kg
Dunnes Stores Simply Better Parmigiano Reggiano PDO Finely Grated 80g
ONLY €2.50
€2.50€31.25/kg
Dunnes Stores Simply Better P.D.O. Extra Virgin Olive Oil 500ml
€8.99€17.98/l
Not Available
Dunnes Stores Simply Better Italian Tomato & Mascarpone Pasta Sauce 428g
Meal Deal €7.50
€2.79€6.52/kg
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores My Family Favourites Plain Flour 2kg
€1.59€0.80/kg
Dunnes Stores Irish Herb Basil 20g
€1.00€0.05/g
Not Available
Dunnes Stores Italian Style Salad Mix 170g
€1.00€5.88/kg
Recipe
INGREDIENTS
- 2 Simply Better Irish Corn Fed Chicken Fillets
- 2 Simply Better Irish Free Range Corn Fed Large eggs
- 2 Tbsp. Simply Better Organic Irish Jersey Milk
- 150g Simply Better Rustic Ciabatta Breadcrumbs
- 50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
- 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
- 1 Tub Simply Better Italian Mozzarella, cut into 4 slices
- 1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
- 25g Butter
- 75g Plain Flour
- A small handful of fresh basil leaves
To serve:
- 300g Simply Better Italian Bronze Die Spaghetti, cooked
- Mixed Leaf Salad
DIRECTIONS
- Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
- Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
- Preheat the oven to 180°C (350°F/gas mark 4).
- Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
- Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.