The acidity of Sauvignon Blanc stands up to the zingy tomato flavours of the Chicken Parmigiana. One that has been aged for a few years will have a rounded flavour to suit rich foods.
- 4 boneless, skinless chicken breasts, cut in half
- salt and freshly ground black pepper, to taste
- 60g (½ cup) cake flour
- 3 large eggs
- 125ml (½ cup) Parmesan, freshly grated
- 120g (2 cups) fine breadcrumbs
- oil, for deep-frying
- 500ml (2 cups) tomato purée
- 200g mozzarella, thinly sliced
- fresh flat-leaf parsley, chopped, to serve
Preheat the oven to 175°C.
Place each chicken breast half between two sheets of plastic wrap and pound with a meat mallet to 1cm thickness. Season.
Spread the flour on a large plate. Beat the eggs with the Parmesan in a large shallow bowl. Spread the breadcrumbs on another large plate.
Coat the chicken in the flour and shake off the excess, then dip in the egg mixture, coating well, and then in the breadcrumbs.
Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling, reduce the heat to medium and fry the chicken in batches until golden brown, about 3 minutes on each side. Drain on paper towel.
Preheat the oven grill to hot. Transfer the chicken to a baking tray. Top each piece with the tomato purée and mozzarella and grill until the cheese is melted and sizzling.
Serve immediately, garnished with the parsley.