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Al-Ahram Weekly 9 - 15 September 1999 Issue No. 446 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 9 - 15 September 1999 Issue No. 446
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Focus Culture Features Books Special Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Chicken Parmigiana
By Moushira Abdel-Malek
Ingredients:
4 chicken breast fillets
flour for coating
bread crumbs for coating
1 egg, lightly beaten,
and a dash of milk
1tbsp tomato paste
1/2 cup grated parmesan
100gms shredded mozzarella oil for frying salt + pepper + allspice + basil
Method:
Season the chicken fillets with salt, pepper and allspice. Coat in flour, shaking off any excess. Dip in the egg and milk mixture, then coat in bread crumbs. Preheat the oven to moderate 180¡C. Heat 3cms of oil in a frying pan. Add the chicken and cook for 3-4 minutes each side until goldened. Drain on paper towels. Place in a single layer in a greased shallow ovenproof dish. Stir the tomato paste in one cup of water and stir in the basil. Spoon over the chicken. Sprinkle the parmesan over and then the mozzarella on top. Bake for 20-25 minutes until goldened. Serve with boiled noodles and a green salad.
