Chicken Parmigiana

Ingredients

In the Latvian adaptation of Chicken Parmigiana, we have incorporated local ingredients and flavors to give it a unique twist. The traditional Italian-American dish has been modified to include Latvian cheese and herbs, enhancing the overall taste and making it more suitable for Latvian cuisine. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts (about 500g / 1.1lb) 4 chicken breasts (about 500g / 1.1lb)
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 cup (100g) grated Latvian cheese (such as Jāņu siers or Talsu siers) 1 cup (100g) grated Latvian cheese (such as Jāņu siers or Talsu siers)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 20g (Sugars: 5g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a shallow dish, combine the breadcrumbs, grated Latvian cheese, dried oregano, dried thyme, salt, and pepper.
3. 3.
   Place the flour in another shallow dish and season with salt and pepper.
4. 4.
   Dip each chicken breast into the flour, shaking off any excess.
5. 5.
   Next, dip the chicken into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the chicken in the breadcrumb mixture, pressing gently to adhere.
7. 7.
   Heat the olive oil in a large skillet over medium heat.
8. 8.
   Cook the chicken breasts for about 3-4 minutes on each side, until golden brown.
9. 9.
   Transfer the chicken to a baking dish and pour the tomato sauce over the top.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
11. 11.
    Serve the Parmesan-crusted chicken with tomato sauce hot and enjoy!

Treat your ingredients with care...

• Chicken breasts — Pound them slightly to ensure even cooking.
• Latvian cheese — Use a flavorful Latvian cheese like Jāņu siers or Talsu siers for an authentic taste.
• Tomato sauce — You can use store-bought tomato sauce or make your own by simmering tomatoes with garlic, onions, and herbs.

Tips & Tricks

• For extra flavor, add a sprinkle of grated Latvian cheese on top of the chicken before baking.
• Serve the Parmesan-crusted chicken with a side of mashed potatoes or roasted vegetables for a complete meal.
• If you prefer a spicier kick, add a pinch of chili flakes to the breadcrumb mixture.
• To make the dish healthier, you can bake the chicken instead of frying it.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Parmesan-crusted chicken with tomato sauce on a plate, garnished with fresh herbs like parsley or basil. Accompany it with a side dish and a refreshing drink for a satisfying meal.

Presentation advice

Arrange the Parmesan-crusted chicken on a platter, drizzle some extra tomato sauce on top, and sprinkle with grated Latvian cheese. Garnish with fresh herbs for an appealing presentation.