Alce Nero's Organic Extra Virgin Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 3 Cloves
Roasted Chili Flakes, Pinch (Optional)
Alce Nero's Organic Tomato Sauce Napoletana, 350g
Sea Salt, Pinch
Black Pepper, Pinch
Skinless Boneless Chicken Breast, 2
Bleached All Purpose Flour, For Dredging
Egg Light Beaten, 1
Dijon Mustard, 2 Heaped TBSP
Smoked Paprika, 1 TSP
Cornflakes Ground, For Dredging
High Quality Japanese Panko, For Dredging
Shichimi Togarashi Japanese 7 Spices, Pinch
Nori Flakes, Pinch
Sea Salt, Pinch
White Pepper, Pinch
Low Moisture Mozzarella Freshly Shredded, For Topping
Parmigiano Reggiano Freshly Grated, For Topping
Alce Nero's Organic Durum Wheat Spaghetti, 300g
Fresh Parsley Coarsely Chopped, A Handful
Fresh Basil Chiffonade, A Handful
Prepare the tomato sauce.
In a skillet over low heat, add Alce Nero's olive oil.
Add garlic and chili flakes.
Allow the garlic and chili flakes to simmer in the oil for about 15 mins.
*The heat has to be on super low, or the garlic will burn very fast.*
As soon as the garlic starts to brown, remove from heat and transfer into a large bowl.
Add in Alce Nero's tomato sauce.
Taste and adjust for seasonings with salt and pepper.
Mix to combine well. Mix, mix, mix.
Set aside until ready to use.
*The sauce can be kept in the fridge for up to 5 days.*
Prepare the chicken parmesan.
Butterfly the chicken breast and slice into halves.
Place the chicken breast on the working surface.
Wrap with cling film.
Using a meat mallet, pound the chicken to tenderize until almost the same thickness.
Dredge the chicken with flour.
Shake off any excess.
In a shallow bowl, add egg, mustard and paprika.
Mix to combine well.
Add in the chicken.
Coat the chicken well with the egg mixture.
Cover with cling film and set aside in the fridge for about 1 hr.
In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper.
Combine everything together.
In a skillet over medium heat, add 1 inch of oil.
*To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.*
Dredge the chicken onto the cornflakes mixture.
Press the cornflakes mixture onto the chicken.
*You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.*
Using a pair of tongs, gently drop the chicken into the oil away from you.
Pan fry until golden brown on both sides.
Remove from heat and drain off excess oil onto a baking tray lined with parchment paper.
Top each chicken with mozzarella and parmigiano reggiano.
Wack into oven and bake until the cheese has melted.
Remove from oven and set aside.
*It is best to cook the pasta concurrently with the chicken. So that when the chicken is outta the oven, you can immediately plate and serve.*
Bring a pot of 3 liters of water to a boil.
Season with sea salt until it tastes like the ocean.
Add in the Alce Nero's spaghetti.
Cook until al dente.
Transfer the pasta into the tomato sauce.
Adjust the amount of tomato sauce to your preference.
Less is always more.
Add in parsley, basil and more parmigiano.
Toss to combine well and until the pasta is fully coated with the sauce.
If the mixture gets too thick, add in 1 TBSP of pasta water at a time to loosen the sauce.
Twirl pasta onto serving plate.
Garnish with more basil and parmigiano.
Dollop a spoonful of tomato sauce onto the plate.
Place the chicken parmesan onto the sauce.