:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/2C2rP63MnjKjebKorI9c/9998f2b42ed4ce125772d08973296f.jpeg "Simple chicken parmigiana")
VIDEORECIPE Simple chicken parmigiana
Chicken Parmigiana (or Chicken Parmesan) - the great pub favourite has finally landed! Pollo alla parmigiana in Italian, but affectionately referred by Aussies as parmi or parma, you'll love this homemade recipe with extra crispy schnitzel, best ever!
Ingredients
BRINED CHICKEN MARINADE
- 3 chicken breasts (g each)
- 6 Pieces halved horizontally to form
- 1 teaspoon salt
- 3⁄4 teaspoon cooking kosher or table salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon Italian mixed herbs
FLOUR DUSTING
- 1⁄3 Cup flour(plain/all purpose)
EGG DREDGE
- 2 egg
- 1 clove garlic(minced using garlic press)
- 1⁄4 teaspoon EACH salt and pepper
- 1⁄4 teaspoon Italian mixed herbs
PARMIGIANA BREAD CRUMBING
- 11⁄2 cups panko breadcrumbs sub normal
- 1⁄2 Cup parmesan
- 6 finely grated (store bought sand-like is best)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
FRYING
- 2 cups olive oil (or vegetable or canola)
PARMIGIANA PASTA SAUCE
- 1 tablespoon olive oil
- 2 cloves garlic(finely minced)
- 1⁄4 Cup onion or eschallots
- 1⁄4 teaspoon red pepper flakes (chilli flakes)
optional
- 1⁄4 teaspoon Italian mixed herbs
- 1⁄4 Cup white wine
- 8 ozg tomato passata (aka tomato puree)
- 1⁄2 Cup chicken stock/broth (or water)
- 1⁄4 teaspoon EACH salt and pepper
LAYERING
- 10 basil leaves-pinch roughly chopped (sub of dried or omit)
- 2 cups mozzarella cheese-slices shredded (or enough to cover)
- 3⁄4 Cup parmesan(finely grated best to grate your own)
- 1 tablespoon Extra Virgin Olive Oil
- GARNISH (OPTIONAL)
- 5 basil leaves(roughly chopped)
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Directions
DRY BRINE CHICKEN:
Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
PARMIGIANA TOMATO SAUCE:
Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
CRUMBING:
Preheat oven to 180°C/350°F.Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.Transfer to plate and repeat with remaining chicken.
FRYING (NOTE 10 FOR BAKED OPTION):
Line a tray with paper towels and place rack on tray.Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F.Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
Transfer to rack, then repeat with remaining chicken.
ASSEMBLING & BAKING:
Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
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TASTElistSimple chicken parmigiana
Chicken Parmigiana (or Chicken Parmesan) - the great pub favourite has finally landed! Pollo alla parmigiana in Italian, but affectionately referred by Aussies as parmi or parma, you'll love this homemade recipe with extra crispy schnitzel, best ever!
DRY BRINE CHICKEN:
Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
PARMIGIANA TOMATO SAUCE:
Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
CRUMBING:
Preheat oven to 180°C/350°F.Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.Transfer to plate and repeat with remaining chicken.
FRYING (NOTE 10 FOR BAKED OPTION):
Line a tray with paper towels and place rack on tray.Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F.Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
Transfer to rack, then repeat with remaining chicken.
ASSEMBLING & BAKING:
Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
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