Chicken Parmigiana with Parmesan Cheese

For the Chicken:

• Chicken breasts — 2 large (boneless, skinless)
• Darima Parmesan cheese — 100 g, grated
• Mozzarella cheese — 100 g, shredded
• Breadcrumbs — 1 cup
• All-purpose flour — ½ cup
• Eggs — 2, beaten
• Garlic powder — ½ tsp
• Dried oregano — 1 tsp
• Salt — to taste
• Freshly cracked black pepper — to taste
• Oil — for frying

For the Sauce:

• Tomato puree — 1½ cups
• Garlic — 2–3 cloves, minced
• Olive oil — 1 tbsp
• Dried basil — 1 tsp
• Sugar — ½ tsp (optional)
• Salt — to taste
• Black pepper — to taste

Prepare the Chicken:

• Slice the chicken breasts horizontally to make thinner cutlets. Lightly pound for even thickness.
• Season with salt, pepper, and garlic powder.
• Coat each piece in flour, dip in beaten eggs, then coat with breadcrumbs mixed with a little grated Darima Parmesan.
• Heat oil in a pan and fry the chicken until golden brown and crispy. Set aside.

Prepare the Sauce:

• Heat olive oil in a pan and sauté garlic until fragrant.
• Add tomato puree, dried basil, salt, pepper, and sugar.
• Simmer for 8–10 minutes until slightly thickened.

Assemble & Bake:

• Preheat oven to 180°C.
• Spread some sauce in a baking dish, place fried chicken on top.
• Spoon more sauce over each piece, then add mozzarella and remaining Darima Parmesan cheese.
• Bake for 10–15 minutes until cheese is melted and bubbly.

Serve hot with spaghetti, garlic bread, or a fresh salad. Garnish with fresh basil for an authentic Italian touch.