Chicken Parmigiana
The best way to eat Chicken Breast
I had this Chicken Parma that was bigger than my face when I was in Oz earlier this year. And it reminded me of late night take out we used to have after lots of drinks & a night out in Durham & Darlington. The chip shop version was amazing but Idk if that is the alcohol speaking or if it was actually amazing. If you know what I mean
But, I know for a fact that the Parma I had in Oz was actually really amazing, cos I had not had anything to drink that day! lol. And I still think about that meal, many months later, so the next best thing is to make it at home.
Pair this with some pasta or a nice garden salad and some garlic bread and you have yourself a winner
Chicken Parma (Serves 2)
2 Boneless, Skinless Chicken Breast
½ cup Flour
1 cup Bread Crumbs or Panko Crumbs
1 Egg
50 g Parmesan, grated
1 tbsp Garlic Powder
½ tbsp Paprika Powder
½ tbsp Dried Oregano
Salt
Pepper
Vegetable oil
50 g Cheddar, grated
50 g Mozzarella, grated
Chopped Basil or Parsley
Marinara Sauce (jar of store bought or homemade- recipe for the homemade sauce is below)
Method
1. Using a sharp knife, butterfly open the chicken breast. Slice through the breast but don’t spilt it open all the way. Leave one side in tact so it open out to become 1 large flat piece of meat
2. Season this on both sides with salt and pepper and set it aside
3. Take 3 bowls to Put the flour, bread crumbs and eggs into.
4. Into the 1st bowl put the flour and seaon with ½ tsp salt and pepper. Mix and set aside
5. 2nd bowl- put the bread crumbs, grated parmesan, garlic powder, paprika powder and dried oregano. Mix and set asie
6. 3rd bowl- beat an egg and set aside
7. To deep fry the chicken, into a deep pot pour the oil and start heating it. The pot should be large enough to fit the piece of chicken, and the oil should be deep enough to cover the chicken when frying
8. Coat the chicken in the flour mixture. Make sure its well coated, then shake off any excess flour
9. Coat the chicken in the egg wash. Drain off excess egg and then coat the chicken in the bread crumbs. Make sure its very well covered in the bread crumbs
10. Check if the oil is hot enough by putting a piece of the batter into the oil. If it bubbles and floats then the oil is ready
11. Slowly add in the piece of chicken and let it fry for about 3-4 minutes. Carefully turn the piece of chicken over and let it fry on the other side for a few more minutes
12. Once its golden in colour, take the chicken out and keep on some kitchen towel to drain out any excess oil
13. Fry all the chicken, 1 piece at a time
14. Prep a baking tray with a sheet of parchment or baking paper
15. Lay the fried pieces of chicken out on the baking sheet
16. Spoon on some of the marinara sauce to cover the top of the chicken (you can use store bought marinara or homemade- see below the recipe for the home made marinara sauce)
17. Sprinkle on a mix of cheddar and mozzarella on top of the marinara sauce to cover the entire top of chicken
18. Bake at 180 C for about 5 mins until the cheese has melted. Then grill for a few more minutes until the cheese is golden and bubbling
19. Take it out of the oven , sprinkle chopped basil or parsley and serve
Marinara Sauce ( the Vid can be found at under 'Beef Cannelloni Bake')
½ Onion, chopped
4 cloves Garlic, chopped
3 Tomato
100g Tomato Puree
Dried Oregano
Dried Basil leaves
Thyme
Chili Flakes
Paprika Powder
Olive Oil
Salt
1. Chop up the onion & garlic
2. Blend the tomato until it’s rough puree
3. Heat some olive oil in a pan & sauté the onion and garlic until soft
4. Season with salt & pepper
5. Add the blended tomato and stir
6. Add in the thyme, bay leaves, dried oregano, chili flakes, paprika powder and tomato puree
7. Stir and let it start to simmer
8. Fill the tomato puree can with water and add to the sauce and let it simmer on a medium heat, for about 15-20 mins.