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.
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.
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ReplyDeleteI 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!
ReplyDeleteI loved this recipe!! Looks delicious! Glad to find your blog :)
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