I had another go at chicken parmigiana today. The recipe I found to guide me was a bit different to the one I used last time but I think it is the kind of dish where you can play pretty fast and loose with any recipe. The main reason for trying it again was that I’ve got a lot of tomatoes that need using up and, the way I do it, this uses a bunch of them. The notes I jotted down to help me were:

• Cut the chicken breast into portions and bash to an even thickness.
• Set up a panne station with seasoned flour, beaten egg and breadcrumbs/parmesan. Flour, egg then crumb each piece.
• Soften garlic, sprinkle in sugar and a splash of vinegar and then add tomatoes and some herbs. Cook for 10-15 minutes to thicken.
• Fry the fillets. Arrange sauce with cooked pasta at the bottom, then fillets topped with mozzarella then more sauce. Bake to warm through in oven.

And, as you see, I did remember the mozzarella this time around.