Chicken Parmigiana

Breaded chicken breast fried golden then baked with tomato sauce and melted mozzarella in the Italian-American tradition.

Ingredients

• 600g fresh mozzarella
• 300g pizza dough
• 2 tsp sliced shallots
• 2 tsp grated nutmeg
• 2 tbsp extra-virgin olive oil
• a generous handful of celery stalks
• a handful of fresh parsley, chopped
• a generous spoonful of pine nuts
• 500ml whole milk
• 2 tsp red pepper flakes
• a generous handful of San Marzano tomatoes
• a generous spoonful of balsamic vinegar

Instructions

1. 1

   Pat the Italian sausage dry, season generously with salt, pepper, and dried oregano, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the Italian sausage until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and sliced leeks over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the grated nutmeg and San Marzano tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the Italian sausage to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the Italian sausage is tender and cooked through, roughly 30 mins.

7. 7

   Stir in the Parmesan cheese, taste, and adjust the seasoning with salt and pepper as needed.

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