Parma-style chicken with gnocchi
Ingredients (3–4 portions):
Chicken
2 medium chicken breasts (approx. 450 g)
2 teaspoons of salt
¼ glass of wheat flour
¼ glass of VERA extra virgin olive oil
Sauce and gnocchi
8 cloves of garlic, finely chopped
½ teaspoon of chilli flakes
1 tin of whole VERA pelati tomatoes
about 2 teaspoons of salt
1½ teaspoons of sugar
1 packet of VERA gnocchi
On top
60 g finely grated Parmesan
225 g mozzarella (slices 0.5–1 cm thick)
fresh basil (optional)
Preparation:
Cut each chicken breast in half lengthways to make thin cutlets (4 pieces in total). Sprinkle them with salt, transfer to a bowl and dust with flour, mixing thoroughly so that the meat is lightly coated. In a large frying pan (preferably one that can go in the oven), heat the olive oil and fry the chicken in batches over a medium heat until golden brown on both sides. Add a little more olive oil if necessary. Set the fried chicken aside.
Reduce the heat to medium-low, add the chopped garlic and chilli flakes to the same pan and fry for about a minute, until they start to give off a strong aroma. Add the pelati tomatoes, crushing them with a spoon, then add salt and sugar, and cook the sauce for about 5 minutes until it thickens slightly. Add the gnocchi directly to the sauce and stir for about 2–3 minutes, until they start to soften and cook in the tomatoes. Remove the pan from the heat, arrange the chicken in a single layer on top of the gnocchi, sprinkle with Parmesan and cover with slices of mozzarella.
Place the frying pan in the oven with the grill function switched on and bake for 5–8 minutes, until the cheese has melted completely and is lightly browned. Add some fresh basil before serving.
