And now, the moment you’ve all been waiting for … another picture recipe! I had so much fun doing the last one, and had such a great response to it, that I’ve been trying to think up another recipe to try another one. And here it is: Chicken Parmigiana.
This is my own recipe, that I’ve developed over quite a few years now. It goes from scratch, so it’s a bit time consuming, but it really is very easy. Don’t get scared off by the crumbing and everything, it’s actually a lot of fun. Of course, this recipe does lend itself to cheating shortcuts quite easily. You could buy pre-crumbed chicken schnitzels from your butcher, or forget the crumbs and use grilled chicken breasts. I’ve also been known to do a quick and dirty oven-baked version (throw plain chicken breasts in a casserole dish, stick some cheese on top, and then drizzle a tin of tomatoes around the edges. Lid on and bake for 45 minutes at 180 degrees and it’s done). Whatever shortcuts work for you, I beg you to just try the long version once. You won’t regret it.
And so, on to the recipe …
