A weeknight bowl version of the pub-classic chicken parma, layered over rice with melted cheese and napoli sauce.
Chicken parmigiana, universally called a 'parma' in Australia, is the single most ordered dish at pubs across the country, and this bowl turns the classic crumbed cutlet, napoli sauce and melted cheese combo into a faster weeknight format served over rice instead of chips. The chicken is still pounded thin and crumbed properly, since a soggy or thick cutlet ruins the dish regardless of what it's served over. The crumbed cutlet is shallow-fried until deeply golden and genuinely crisp, then topped with a simple napoli sauce and a generous layer of mozzarella melted under the broiler until bubbling. Served sliced over rice with the sauce pooling into the grains, it keeps the crunch-sauce-cheese balance that makes a parma a parma, just without the deep fryer and chips. It's built for a normal Tuesday night, the way Australians actually eat their beloved pub food at home rather than as a special-occasion restaurant order.
서브 4
Pound each chicken breast between plastic wrap to an even 1/2-inch thickness. 소금으로 간을 하세요.
Set up flour, beaten eggs and breadcrumbs in three separate shallow dishes.
Dredge each cutlet in flour, then egg, then press firmly into breadcrumbs to coat evenly.
Press the breadcrumbs on firmly with your palm — a light dusting falls off in the pan and leaves patchy spots.
Heat oil in a large skillet over medium heat. Fry cutlets 3-4 minutes per side until deep golden and cooked through.
커틀릿을 베이킹 시트에 옮기고 그 위에 나폴리 소스를 숟가락으로 얹은 다음 오레가노를 뿌린 다음 모짜렐라 치즈를 듬뿍 얹습니다.
Broil 3-4 minutes until the cheese is melted and bubbling with golden spots.
커틀릿을 썰어 밥 그릇 위에 놓고 그 위에 여분의 소스를 뿌립니다. Finish with torn basil.
あなたの意见を闻いて、あなたの意见を闻いてakuだしい。
ピルゾライ・サデチェ・エクメク・キルントゥラールン・イシュインデン・ゲシルメク・イェрин 、エクメク・キルントゥラールヌィ・シュクカ・バсутоゥбег。aiinssharuten。
ペイニル・カバルジュクラニップ・reneケラー・ハrinde・クザru nチャヤ・カダル・クザルテソソタン・дореー、そしてsurangu。
请参阅以下内容.
Faça Les Kneipe のkurashikkuなsutaiirをご覧KUだsair。
Fуеndada는 없습니다.
구성 요소를 별도로 최대 3일까지 냉장 보관하세요. reheat the crumbed chicken in a 375°F oven to keep it crisp rather than microwaving, which softens the crumb.
Chicken parmigiana in its Australian pub form developed from Italian immigrant cooking in the mid-20th century, evolving away from the eggplant-based Italian parmigiana into a crumbed chicken cutlet topped with tomato sauce and cheese, and it's now considered one of Australia's defining pub-food dishes.
Ивет - 400°F'de pyshirin、ヤルヤ カダル セビrin、ankaku kuruntou タバダ キザルトマ カダル デrin arutoun Ренгиオルマヤカクトゥル 20歳。
远く离れた场所で、私はバラトとバラトシムを访れます。
何も问题はありません。 あなたの 오카게데, あなたは不常に有益な情报を得りとがdedkimas。
서빙 당 (420g) · 4 총 제공량
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