Chicken Parmesan + Spaghetti.
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Ingredients - Chicken Parmesan + Spaghetti:
- Need - Tomato Sauce:.
- You need 1/4 Cup of Alce Nero's Organic Extra Virgin Olive Oil,.
- Prepare 3 Cloves Garlic Thinly Sliced,.
- You need of Roasted Chili Flakes, Pinch (Optional).
- You need 350 g of Alce Nero's Organic Tomato Sauce Napoletana,.
- Require Pinch of Sea Salt,.
- You need Pinch for Black Pepper,.
- You need of Chicken Parmesan:.
- You need 2 Skinless Boneless Chicken Breast,.
- Require - Bleached All Purpose Flour, For Dredging.
- Provide 1 - Egg Light Beaten,.
- Require Dijon Mustard, 2 Heaped TBSP.
- You need 1 TSP - Smoked Paprika,.
- Provide - Cornflakes Ground, For Dredging.
- Provide for High Quality Japanese Panko, For Dredging.
- Require for Shichimi Togarashi Japanese 7 Spices, Pinch.
- Prepare Pinch Nori Flakes,.
- You need Pinch for Sea Salt,.
- Give Pinch of White Pepper,.
- Prepare Low Moisture Mozzarella Freshly Shredded, For Topping.
- Prepare Parmigiano Reggiano Freshly Grated, For Topping.
- Prepare for Plating:.
- Need 300 g of Alce Nero's Organic Durum Wheat Spaghetti,.
- Prepare 1 Handful - Fresh Parsley Coarsely Chopped,.
- You need 1 Handful of Fresh Basil Chiffonade,.
Chicken Parmesan + Spaghetti making process:
- Prepare the tomato sauce. In a skillet over low heat, add Alce Nero's olive oil. Add garlic and chili flakes. Allow the garlic and chili flakes to simmer in the oil for about 15 mins. *The heat has to be on super low, or the garlic will burn very fast.*.
- As soon as the garlic starts to brown, remove from heat and transfer into a large bowl. Add in Alce Nero's tomato sauce. Taste and adjust for seasonings with salt and pepper. Mix to combine well. Mix, mix, mix. Set aside until ready to use. *The sauce can be kept in the fridge for up to 5 days.*.
- Prepare the chicken parmesan. Butterfly the chicken breast and slice into halves. Place the chicken breast on the working surface. Wrap with cling film. Using a meat mallet, pound the chicken to tenderize until almost the same thickness..
- Dredge the chicken with flour. Shake off any excess. In a shallow bowl, add egg, mustard and paprika. Mix to combine well..
- Add in the chicken. Coat the chicken well with the egg mixture. Cover with cling film and set aside in the fridge for about 1 hr..
- In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper. Combine everything together. In a skillet over medium heat, add 1 inch of oil. *To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.*.
- Dredge the chicken onto the cornflakes mixture. Press the cornflakes mixture onto the chicken. *You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.*.
- Using a pair of tongs, gently drop the chicken into the oil away from you. Pan fry until golden brown on both sides. Remove from heat and drain off excess oil onto a baking tray lined with parchment paper..
- Top each chicken with mozzarella and parmigiano reggiano. Wack into oven and bake until the cheese has melted. Remove from oven and set aside..
- To plate. *It is best to cook the pasta concurrently with the chicken. So that when the chicken is outta the oven, you can immediately plate and serve.* Bring a pot of 3 liters of water to a boil..
- Season with sea salt until it tastes like the ocean. Add in the Alce Nero's spaghetti. Cook until al dente. Transfer the pasta into the tomato sauce..
- Adjust the amount of tomato sauce to your preference. Less is always more. Add in parsley, basil and more parmigiano..
- Toss to combine well and until the pasta is fully coated with the sauce. If the mixture gets too thick, add in 1 TBSP of pasta water at a time to loosen the sauce. Twirl pasta onto serving plate..
- Garnish with more basil and parmigiano. Dollop a spoonful of tomato sauce onto the plate. Place the chicken parmesan onto the sauce. Serve immediately..
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