You have the chance to read the first recipe two in one! On the one hand, there is a hot, melting and gourmet dish: Parmigiana eggplant & chicken cutlets. And you also have a fresh, crispy and tasty dish: eggplant & chicken cutlets in Milanese style. When you make this type of recipe, it is often complicated to measure the quantities, so there is always a bit left. This time, I offer you a tempting alternative for your leftovers! The advantage of this recipe is that it can be veggie, you can do without chicken cutlets if you have dietary restrictions! Indeed, breaded eggplant is extremely melting and can serve as chicken cutlets.
Ingredients
Tomato coulis
Chicken cutlet
Flour
3 eggs
Eggplant
Beef heart tomato
Arugula salad
Basil
Lemon
Olive oil
Breading
Parmesan
Dry mozzarella
Garlic
Balsamic vinegar
Instructions
Slice the chicken cutlets, place them on a board with plastic film on top and flatten them with a rolling pin.
Marinate in the juice of a lemon, salt, pepper and a nice drizzle of olive oil.
Cut eggplant slices, not too thick, lengthwise.
Prepare the breading by beating the eggs in a shallow dish, the flour and breading in which you will add pepper and parmesan.
Glaze your cutlets with chicken and eggplant as follows: • Put the cutlet in the flour on both sides • Dip it in the beaten eggs • Put the cutlet in the breading and cover it entirely
Toss your tomato sauce with a chopped garlic clove in olive oil.
When the garlic begins to simmer, add a few basil leaves that you have previously washed and kneaded (mixing is important to make the basil infusion in the sauce optimal) and add the tomato coulis. Put a lid on and keep the heat down.
Fry the cutlets and eggplants in a frying oil bath until you get a nice color.
Start assembling the Parmegiana by superimposing the eggplant, grated parmesan, tomato sauce, chicken cutlet, parmesan, tomato sauce, etc., until you reach the top of the dish. Then add the mozzarella for a delicious gratin!
Heat for 5 minutes at 180°C and grill for 2 minutes at 200°C.
While the Parmegiana is cooking, cross-cut a nice roast tomato as finely as possible (with a mandolin if possible).
Place a chicken cutlet and a breaded eggplant on a plate and season with lemon.
While the Parmegiana is cooking, cross-cut a nice roast tomato as finely as possible (with a mandolin if possible).
Place a chicken cutlet and a breaded eggplant on a plate and season with lemon
Add the thin slices of tomatoes with salt, pepper and a dash of olive oil (the tomato brings freshness and melts in the mouth by its finesse).
Add the arugula salad and season with olive oil, balsamic vinegar, salt and pepper, then add Parmesan shavings.
Finish with a balsamic drizzle.
Take the Parmegiana out of the oven and serve!
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