Halal Chicken Parmesan With Linguine Recipe

About this recipe

A delicious and hearty dinner featuring crispy halal chicken cutlets topped with melted mozzarella and parmesan, served over a bed of linguine with a rich tomato sauce. Perfect for a satisfying and comforting meal.

Ingredients

• 50 g The Select Aisle Bread Crumbs
• 100 g Garlic - Single Clove
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Old Hill Parmesan Cheese
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 16 g Orika Oregano
• 500 g Chicken Thigh Boneless
• - Chicken Breast
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Heat 1/4 cup of canola oil in a pot over medium-high heat. Add 2 minced garlic cloves and cook until fragrant, about 15 seconds. Add 1 can (28 oz) of tomato sauce, 1/4 teaspoon dried oregano, 1/4 teaspoon granulated sugar, and a pinch of salt and pepper. Reduce heat to a simmer and cook for 10-12 minutes until thickened.
3. 3. While the sauce is cooking, slice 2 halal chicken breasts in half horizontally to create four 4-ounce portions, each about 1/4-inch thick.
4. 4. Crack 1 egg into a small bowl, add 1/4 teaspoon salt, and beat until combined. In another bowl, mix 1/2 cup bread crumbs, 1/4 teaspoon salt, and a few cracks of pepper.
5. 5. Dip each chicken cutlet into the beaten egg, then coat in the bread crumb mixture. Place the breaded cutlets on a wire rack set over a baking sheet.
6. 6. Preheat the broiler. Heat the remaining 1/4 cup of canola oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken cutlets in a single layer. Cook for 5-6 minutes, flipping halfway through, until golden brown and cooked through. Clean and dry the wire rack, then place the cooked cutlets back on it.
7. 7. Add 2 teaspoons of salt to the boiling water. Cook the chicken cutlets according to package instructions, then drain and set aside.
8. 8. Top each chicken cutlet with 3/4 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese. Place the wire rack with the cutlets under the broiler, about 4-5 inches from the heat source, and broil for 2-3 minutes until the cheese is melted and bubbly.
9. 9. Divide the cooked chicken cutlets into four portions and plate. Top each portion with a chicken cutlet and a generous helping of the tomato sauce. Serve immediately.