This week’s Made in Adana recipe is a Chicken Parmesan from page 231 of the I Need Help in Turkey Cookbook. I made this today, and following these instructions couldn’t have been much easier. The shopping list is at the bottom of the page, but you can see the ingredients here.
This is how it’s made.
Step 1: Preheat oven to 350 degrees
Step 2: Prepare two bowls, one with a beaten egg, another with some form of breading (we used 1 cup Galeta unu mixed with Italian seasonings.
Step 3: heat a thin layer of olive oil in a big frying pan. Dip 6 chicken breasts into the eggs, and then into the bread crumbs and then put them in the skillet. Brown both sides, and then dry on paper towels, then transfer to a lightly greased lasagna pan. Cover with shredded parmesan cheese (about ¼ cup)
Step 4: Make the sauce. In the remaining oil, sauté 1 medium onion and 4 cloves of minced garlic until clear. Add 2 boxes (200g) tomato pure, 1C water, ½ t salt and 2T parsley. Simmer for 10 minutes.
Step 5: Cover the chicken breasts with about half of the tomato sauce, and top with shredded kaşar cheese (or any kind of melting cheese)
Step 5: Bake in the oven for about ½ hour until the pan is nice and bubbly.
Shopping List:
6 Chicken Breasts
1 tsp Italian spice
1 egg (beaten)
1 c bread crumbs (galeta unu)
¼ c parmesan cheese
1 c shredded kaşar cheese (or other melting cheese
–sauce—
1 Medium onion, Chopped 1 cup water
4 garlic cloves minced ½ tsp. salt
2 boxes (200 g each) tomato puree 2 t fresh parsley
Made in Adana: is a collection of recipes posted every Wednesday for wonderful foods that can be made with ingredients purchased right here in Adana (or anywhere in Turkey.) Most recipes are from the “Help I’m In Turkey Cookbook” which I hope to have available here soon.
