Australian Chicken Parmi/Parma
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An Australian take on Chicken Parmesan, featuring a double-fried chip side and smoked ham under the cheese.
01:00:00 total
Serves 4
medium
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Ingredients
- chicken breast - watch the video to see (butterflied and pounded)
- salt - to taste
- black pepper - to taste
- panko breadcrumbs - watch the video to see
- egg - watch the video to see (beaten)
- flour - watch the video to see (seasoned)
- potatoes - watch the video to see (cut into chips)
- peanut oil - watch the video to see (for frying)
- garlic - 2 cloves (crushed and chopped)
- crushed tomatoes - watch the video to see
- dried oregano - 1 teaspoon
- mozzarella cheese - watch the video to see
- smoked leg ham - watch the video to see
Instructions
- Prepare Chicken: Butterfly and pound chicken breast to even thickness, season with salt and pepper.
- Crumb Chicken: Dredge in seasoned flour, then beaten egg, and coat with panko breadcrumbs.
- Fry Chicken: Fry in peanut oil until golden and cooked through.
- Prepare Chips: Cut potatoes into chips, first fry at 140°C for 7-8 minutes, then second fry at 180°C for 5-6 minutes until golden.
- Make Tomato Sauce: Sauté garlic in olive oil, add crushed tomatoes and dried oregano, simmer for 12-14 minutes.
- Assemble and Broil: Place fried chicken on an oven tray, top with smoked leg ham, tomato sauce, and mozzarella cheese. Broil until cheese is melted and golden.
- Serve: Serve chicken with double-fried chips and a side salad.
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