Brazilian Chicken Parmigiana with Rice

Ingredients

Quantities are for one portion.

• 150 gchicken breast, butterflied thin
• 30 gplain breadcrumbs
• salt and pepper to taste
• 70 gwhite rice
• 40 gmozzarella cheese, grated
• 2 tbspvegetable oil
• 1egg, beaten
• 10 gparmesan, grated
• 50 mltomato passata

Method

1. Boil the dry white rice in salted water until light and tender.
2. Season the thin chicken breast on all sides with salt and pepper.
3. Dip the chicken into the beaten egg, then coat it in breadcrumbs, pressing firmly.
4. Sear the breaded chicken in the vegetable oil in a pan until golden and crisp.
5. Move the fried chicken to a baking tray. Spread the tomato passata across the top, then finish with the mozzarella and scattered parmesan.
6. Melt the cheese under a hot grill until bubbling and golden.
7. Serve the chicken next to the plain white rice.