Crispy, cheesy, saucy. Basically a hot mess in the best way
Ingredients (Serves 4)
- 1 jar Sorry Nonna Miso & Garlic
- 2 chicken breasts (butterflied and flattened) or 2 eggplants (sliced 1cm thick lengthways)
- 1 cup plain flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Mozzarella slices
- 1/2 cup grated parmesan
- Olive oil, for frying
- Fresh basil, to garnish
- Salt and pepper
Method
Prep
If using chicken, season two butterflied breasts, pounded thin, generously with salt and pepper on both sides.
If using eggplant, lay out your slices, sprinkle with salt and let them sweat for 15 minutes. Pat dry - this step keeps them from going soggy.
Crumb
Set up the crumbing station: one dish for flour, the next for beaten eggs, and lastly panko breadcrumbs with some grated parmesan. Coat in flour, dip in egg, then breadcrumbs. Remember: wet hand, dry hand.
Fry until golden
Heat the oil in a large pan over medium-high until shimmering. Fry in batches, around 8 minutes, until golden. Rest on a wire rack.
Ready to bake
Preheat the oven grill. Arrange the fried chicken or eggplant on a baking tray. Spoon Sorry Nonna Miso & Garlic sauce generously over each piece and top with fresh mozzarella - sliced is how we like it. Grill for about 5 minutes, until the mozzarella is melted, bubbling and starting to catch colour. Keep an eye on it, don't walk away.
Serve
Place it on top of some pasta, or dish it up with chips and salad. Grate some more parmesan on top and enjoy.
Pro tip
Top with sliced nori for extra flavour, texture and an extra mad Nonna.
Shop the Sauce
