My Version of Chicken Parmigiana

I don't think I would call this Parmigiana as I used cheddar on top, and have left parmesan as an option when adding to the bread crumbs.  You see I have noticed during my visits to other islands in Maldives, that getting certain ingredients is not easy and sometimes you won't find them at all, not even a small bottle of mixed herbs.
 So  I try to post recipes that can be made easily with easily available ingredients. The boys love it, so its become something I make quite often and it is a great recipe to try with kids as there are things they can help out with like breading the chicken and even later ladling the sauce and dotting with cheese.

 Chicken Parmigiana is usually served with spaghetti, so I mixed some of the leftover sauce with spaghetti and served it alongside the chicken cutlet.

Serves  4
Recipe : Chicken Parmigiana  recipe inspired and adapted from Bobby Flay's Chicken Parmigiana recipe 

2 chicken breast pieces
about 1 cup breadcrumbs
1 tsp chilli flakes
pinch pepper
1 tsp dried mixed herbs
salt
Big handful of parmesan cheese 
1 egg beaten
1/2 cup flour, seasoned with a little salt
oil for frying
homemade tomato sauce ( get the recipe here)
Cheese ( use either thin slices of mozzarella,or fresh  mozzarella balls or a handful of grated cheddar or even those cheese slices that you use to make sandwiches )
Spaghetti about 250 g
Green salad to serve or some broccoli.

Wipe the chicken breast pieces, cut from the thickest part to butterfly it but cut all the way through.

 Cover with cling film, underneath as well as on top and flatten with the help of a meat mallet or a heavy frying pan till slightly thinner.  A very therapeutic way to vent out your frustrations. Good recipe to try on a day you feel like hitting someone's head with a rolling pin.

Season the chicken pieces with a pinch of salt and pepper.

Now arrange two plates and a bowl in the middle, spread seasoned flour in one plate, beaten egg in the bowl, and breadcrumbs mixed with a pinch of salt, dried herbs, chilli flakes, and pepper ( I once used a bottled seasoning mix and tasted yummy as well, so feel free to change flavours).

Heat a large frying pan with a thin layer of oil It should cover  a thin layer at the bottom of the pan
Dip the chicken pieces in flour, dust off excess flour and dip in egg, then roll in bread crumbs.  Then fry in batches in the hot oil turning halfway through so the top will cook.  Remove onto kitchen papers and set aside.

Preheat oven to gas mark 4 ,

Remove one cup of the tomato sauce. Now take a baking sheet,  arrange the chicken on the baking sheet, add a ladle of the remaining tomato sauce on top of the chicken ( think like you are making a pizza) and top with cheese of your choice.

My little guy decided to help out with the chicken.

Sprinkle a little pepper and chilli powder on top of the cheese if you like. Pop into the hot oven for 10 minutes, till the cheese has melted, although don't keep it for too long as it will dry the chicken.

While the chicken is in the oven, heat a big pot of water with a generous amount of salt and cook your spaghetti. Drain and toss in remaining tomato sauce ( the one you reserved and any left after using for the chicken), or you can serve the spagetti with the sauce on top , then a slice of chicken cutlet.

To serve, serve the spaghetti topped with a chicken cutlet and salad or brocolli.   Enjoy!!!