Saturday, December 17, 2011

Chicken Parma From The Tummies' Kitchen


I remember having my first chicken parma washed down with a few beers at The Standard Hotel in Fitzroy more than a decade ago, many more followed over the years at different pubs across Melbourne. Though I prefer a decent roast beef sandwich these days, chicken or veal parma will always be the ultimate Aussie pub meal for me.

As a meat lover my choice for this recent invention rather than the more traditional eggplant parmigiana is an obvious one. With some leftover mozzarella I decided to recreate my version of chicken parma at home and I must say it tasted just as good without all the noise and rowdy people speaking on top of each other.

I served my parma with oven roasted sweet potato chips but feel free to make your own chips if your heart desires. If you prefer a vegetarian version, please check out my baked eggplant and bocconcini in tomato sauce.



recipe from the tummies' kitchen
serves 2 as a one dish meal
you'll need;
2 x 200 g chicken breasts, butterflied and flatted with a kitchen mallet
salt and pepper to taste
1/2 cup of flour
2 eggs, lightly beaten
panko (japanese breadcrumbs) or regular breadcrumbs
2 rashes of good quality bacon (optional), rinds removed
1 cup of grated mozzarella cheese
1/2 cup of grated parmesan cheese
oil for frying
oven roasted chips to serve
a simple dressed salad to serve

for the tomato sauce;
olive oil for cooking
1/2 an onion, chopped
2 garlic cloves, chopped
a pinch of dried chili flakes (optional)
1 cup of passata
2 tbs of sugar
salt and pepper to taste



Crumb the chicken breast with flour, egg and breadcrumbs and set aside until needed.



To prepare the tomato sauce - Saute onion and garlic with some oilve oil until soften then add in the pasatta and cook on medium heat for 2 minutes. Add seasonings and cook for a further minute. check for seasonings and allow to cool.



Pan fry bacon until golden and set aside.



Shallow fry crumbed chicken until golden, drain well and set aside.



Place pre-fried chicken on an oven rack, top the chicken with bacon strips and tomato sauce.



Follow with a generous amount of grated mozzarella and parmesan cheese.



Place under the grill and cook until golden.



Serve with some oven ready chips and a salad of ur choice.

3 comments:

  1. I love your recipes, photography, and the whole website.

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  2. I like your version with bacon! Yum, and with lots of mozzarella! It's different with sweet potato fries instead of spaghetti...which is fine by me! Love it!

    ReplyDelete
  3. I loved this recipe!! Looks delicious! Glad to find your blog :)

    ReplyDelete

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