{"id":2910676099,"title":"Granarolo Grated Parmesan Mix Bag 500g x 2","handle":"granarolo-parmigiano-reggiano-1kg","description":"\u003cp\u003e\u003cstrong\u003e500g X 2\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis grated cheese is fine in texture and is suited for making baked dishes like au gratin or casseroles.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eShelf life: 90d\u003cbr\u003eORIGIN :\u003cspan\u003e \u003c\/span\u003eITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eChicken Parmesan\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/1390453752762_large.jpg?v=1501423426\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"entry-details recipe-intronote\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry-details recipe-ingredients\"\u003e\n\u003cp\u003e\u003cb\u003eSauce:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1\/2 large yellow onion, grated (don't cut onion in half, just grate half of a whole onion), about 3\/4 cup of grated onion\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1\/4 cup olive oil\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 medium garlic cloves, peeled and minced\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 can (28 oz) crushed tomatoes (we use Muir-Glen)\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003ePinch of red pepper flakes\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003ePinch of sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eChicken:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e4 chicken breast cutlets (1 1\/4 to 1 1\/2 pounds total)\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003eSalt\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 eggs\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 cup freshly grated Parmesan cheese\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1\/4 cup olive oil\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 Tbsp fresh basil leaves, thinly sliced\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e8 ounces mozzarella cheese, sliced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry-details recipe-method instructions\"\u003e\n\u003ch3\u003eDirection\u003c\/h3\u003e\n\u003cdiv itemprop=\"recipeInstructions\"\u003e\n\u003cp\u003e\u003cb\u003e1 Sauté onions, add garlic, add tomatoes and spices:\u003c\/b\u003e First start the sauce and while the sauce is cooking you can proceed with the chicken. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd the minced garlic. Cook until fragrant, about a minute more.\u003c\/p\u003e\n\u003cp\u003eThen add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 Preheat oven to 400°F.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 Pound cutlets thin:\u003c\/strong\u003e Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1\/4 to 1\/2-inch. Sprinkle salt on both sides of the cutlets.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e4 Prepare breadcrumbs and eggs for dredging:\u003c\/b\u003e In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1\/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e5 Dredge cutlets and brown them:\u003c\/b\u003e Heat 1\/4 cup of olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles.\u003c\/p\u003e\n\u003cp\u003eWorking one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan.\u003c\/p\u003e\n\u003cp\u003eLower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e6 Arrange sauce, cutlets in baking pan, top with basil and cheese:\u003c\/b\u003e Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.\u003c\/p\u003e\n\u003cp\u003eSpoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1\/2 cup of Parmesan cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e7 Bake:\u003c\/b\u003e Bake in the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown.\u003c\/p\u003e\n\u003cp\u003eServe with pasta and the remaining sauce, or in a large bread roll.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2015-10-02T21:48:44+05:30","vendor":"Granarolo","type":"Cheese","tags":["Cheese","Grated","Parmesan"],"price":6900,"price_min":6900,"price_max":6900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8527803139,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Granarolo Grated Parmesan Mix Bag 500g x 2","public_title":null,"options":["Default Title"],"price":6900,"weight":1000,"compare_at_price":null,"inventory_quantity":-5,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Grated-Parmesan-Mix---bag.jpg?v=1443803078"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Grated-Parmesan-Mix---bag.jpg?v=1443803078","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003e500g X 2\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis grated cheese is fine in texture and is suited for making baked dishes like au gratin or casseroles.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eShelf life: 90d\u003cbr\u003eORIGIN :\u003cspan\u003e \u003c\/span\u003eITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eChicken Parmesan\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/1390453752762_large.jpg?v=1501423426\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"entry-details recipe-intronote\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry-details recipe-ingredients\"\u003e\n\u003cp\u003e\u003cb\u003eSauce:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1\/2 large yellow onion, grated (don't cut onion in half, just grate half of a whole onion), about 3\/4 cup of grated onion\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1\/4 cup olive oil\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 medium garlic cloves, peeled and minced\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 can (28 oz) crushed tomatoes (we use Muir-Glen)\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003ePinch of red pepper flakes\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003ePinch of sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eChicken:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e4 chicken breast cutlets (1 1\/4 to 1 1\/2 pounds total)\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003eSalt\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 eggs\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 cup freshly grated Parmesan cheese\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1\/4 cup olive oil\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 Tbsp fresh basil leaves, thinly sliced\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e8 ounces mozzarella cheese, sliced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry-details recipe-method instructions\"\u003e\n\u003ch3\u003eDirection\u003c\/h3\u003e\n\u003cdiv itemprop=\"recipeInstructions\"\u003e\n\u003cp\u003e\u003cb\u003e1 Sauté onions, add garlic, add tomatoes and spices:\u003c\/b\u003e First start the sauce and while the sauce is cooking you can proceed with the chicken. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd the minced garlic. Cook until fragrant, about a minute more.\u003c\/p\u003e\n\u003cp\u003eThen add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 Preheat oven to 400°F.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 Pound cutlets thin:\u003c\/strong\u003e Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1\/4 to 1\/2-inch. Sprinkle salt on both sides of the cutlets.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e4 Prepare breadcrumbs and eggs for dredging:\u003c\/b\u003e In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1\/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e5 Dredge cutlets and brown them:\u003c\/b\u003e Heat 1\/4 cup of olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles.\u003c\/p\u003e\n\u003cp\u003eWorking one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan.\u003c\/p\u003e\n\u003cp\u003eLower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e6 Arrange sauce, cutlets in baking pan, top with basil and cheese:\u003c\/b\u003e Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.\u003c\/p\u003e\n\u003cp\u003eSpoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1\/2 cup of Parmesan cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e7 Bake:\u003c\/b\u003e Bake in the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown.\u003c\/p\u003e\n\u003cp\u003eServe with pasta and the remaining sauce, or in a large bread roll.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e"}

Granarolo Grated Parmesan Mix Bag 500g x 2

Product Description
QAR 69
Maximum quantity available reached.

500g X 2

This grated cheese is fine in texture and is suited for making baked dishes like au gratin or casseroles.

Shelf life: 90d
ORIGIN : ITALY

Suggested recipe:

Chicken Parmesan

Ingredients

Sauce:

  • 1/2 large yellow onion, grated (don't cut onion in half, just grate half of a whole onion), about 3/4 cup of grated onion
  • 1/4 cup olive oil
  • 2 medium garlic cloves, peeled and minced
  • 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Pinch of sugar

Chicken:

  • 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
  • Salt
  • 2 eggs
  • 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 Tbsp fresh basil leaves, thinly sliced
  • 8 ounces mozzarella cheese, sliced

Direction

1 Sauté onions, add garlic, add tomatoes and spices: First start the sauce and while the sauce is cooking you can proceed with the chicken. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes.

Add the minced garlic. Cook until fragrant, about a minute more.

Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).

2 Preheat oven to 400°F.

3 Pound cutlets thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.

4 Prepare breadcrumbs and eggs for dredging: In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

5 Dredge cutlets and brown them: Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles.

Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan.

Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.

6 Arrange sauce, cutlets in baking pan, top with basil and cheese: Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.

Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.

7 Bake: Bake in the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown.

Serve with pasta and the remaining sauce, or in a large bread roll.

 

Vendor: Granarolo

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