BRAZILIAN COOKING METHODS

Chicken Parmesan

Ingredients
1 Medium or large chicken breast
Breadcrumbs
Grated cheese
1 beaten egg

Bechamel Sauce
40g butter
40g flour
400ml milk
1/2 teaspoon salt
ground black pepper

Method

Remove fat from chicken breast fillet. Flatten the fillet with a meat hammer until about ? inch thick. Place the fillet in a large bowl and cover with the beaten egg then coat thoroughly with breadcrumbs. Cook the fillet in oil on a medium heat in a shallow pan or deep fat fryer for about 5-6 minutes until the breadcrumbs are golden brown and the chicken is cooked through. Place on paper towels to drain oil before transferring to a baking tray covered with foil.

To make the bechamel sauce melt the butter in a non stick saucepan. Sift in the flower and mix until you have a thick paste. Add the milk a little at a time then add the salt and black pepper before gentling boiling until the sauce thickens. Allow to cool. Coat the cooked chicken breast fillet with the bechamel sauce before topping with a generous amount of grated cheese. Mature cheddar and parmesan works best. Place under a grill on a medium heat until the cheese browns. Cut into small squares before serving, traditionally with chips and salad or cream cabbage.

My version:
Recipe:
Prawn Paste Chicken Fillets

Ingredients:
500 g chicken fillet

Seasonings:
1 egg white
50 g shrimp paste powder [a pre-mix from Singlong]
1 tsp roasted blachan powder
? a piece of fermented bean curd [fu yi in Cantonese]
Pinch of salt, pepper and a little dark soya sauce

Method:
1. Marinate the chicken fillets with all the seasonings for an hour.
2. Fry in oil till golden brown or cooked.

Note: Shrimp paste powder is a commercially produced pre-mix from Singlong, a Singapore company. The ingredients listed on the package are wheat flour, prawn paste, salt, pepper and garlic. So, you may try using the same ingredients if you cannot purchase a similar product in where you live.