DINNER TONIGHT
Crispy Chicken Parma
A golden chicken parma with rich tomato sauce, prosciutto and bubbling mozzarella.
EASY
45 MINS
SERVES 4
ABOUT THE RECIPE
A good chicken parma lives or dies by the crunch, and soggy crumbs are not invited. The chicken gets a panko-parmesan coating, the sauce has proper red wine depth, and the prosciutto sits under the mozzarella doing very useful work. Pub classic, home version, no regrets.
THE RECIPE
Ingredients
Chicken
4 small chicken breasts
1 cup plain flour
2 eggs
2 cups panko breadcrumbs
½ cup grated Parmesan
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
Salt and pepper, for seasoning each layer
2 cups shredded mozzarella
8 slices prosciutto
Neutral oil, for shallow frying
Fresh basil leaves, for garnish
Tomato Sauce
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
½ cup red wine (such as shiraz)
1 can (400g) whole peeled tomatoes
½ tsp dried oregano
½ tsp dried basil
¼ tsp salt
¼ tsp freshly ground black pepper
Method
1.
To make the sauce, heat the olive oil in a saucepan over medium heat. Add the onion and sauté until translucent. Stir in the garlic and cook for 30 to 60 seconds until fragrant.
2.
Pour in the red wine, then add the tomatoes, oregano, basil, salt, and pepper. Simmer gently for 20 to 25 minutes, stirring occasionally and breaking down the tomatoes with a wooden spoon.
3.
Blend the sauce until smooth using a stick blender or blender. Taste and adjust seasoning if needed. Set aside.
4.
While the sauce cooks, prepare the chicken. Lightly flatten each breast for even cooking. Cover a wooden chopping board with cling wrap, place a chicken breast on top, then cover with another layer of cling wrap. Use the flat side of a meat cleaver or a rolling pin to gently bash until the chicken is an even thickness, about 1 cm.
5.
Set up three shallow bowls. In the first, add the flour and season with salt and pepper. In the second, beat the eggs with salt and pepper. In the third, combine breadcrumbs, Parmesan, oregano, basil, paprika, salt, and pepper.
6.
Dredge each chicken breast in flour, shaking off any excess. Dip into the egg, then coat thoroughly in the breadcrumb mixture. Place on a wire rack while you finish coating the remaining chicken. This helps the coating stick and crisp up beautifully.
7.
Heat a generous layer of oil in a large frying pan over medium-high heat. Working in batches, shallow fry the chicken for 3 to 4 minutes per side until golden and crispy. Remove and drain briefly on paper towels, then return to the wire rack.
8.
Preheat your oven grill to 200°C fan-forced. Place the fried chicken on baking trays, leaving space between each piece. Spoon a generous amount of tomato sauce over each breast. Layer with two slices of prosciutto, cutting if needed to fit evenly, then top with around ½ cup shredded mozzarella per piece.
9.
Grill for 5 to 7 minutes, or until the cheese is bubbling and golden. If using multiple trays, rotate them so each gets time close to the grill for that perfect golden finish.
10.
Remove from the oven, scatter over fresh basil leaves, and serve immediately.
SAMANTHA'S NOTES
Flatten evenly
Rest before frying
Go easy on sauce
Let the crumbed chicken sit on a wire rack for a few minutes before frying. It helps the coating stick and gives you a better crunch.
Use enough tomato sauce to cover, but do not drown the chicken. Too much sauce softens the crumb, even with good mozzarella bubbling on top.
Pound the chicken to about 1 cm thick so it cooks evenly and stays juicy inside. Uneven pieces can overcook at the edges before the middle is done.
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