Chicken Parmi (Parmigiana)

by Ross Dobson, featured in Australia: The Cookbook

Published by Phaidon

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Introduction

I’m not a gambling man, but if I were, I would bet that if you randomly chose a pub in Australia, you would find chicken parmi (parmigiana) — also called ‘chicken parma’ — on the menu.

As featured in

Australia: The Cookbook

Image of Ross Dobson's Chicken Parmi — Photo by Alan Benson

Ingredients

Serves: 4

Metric Cups

2 large (about 200 grams each) skinless and boneless chicken fillets
60 grams plain flour
2 eggs
200 grams stale breadcrumbs
125 millilitres vegetable oil
2 tablespoons butter
250 millilitres tomato passata
200 grams mozzarella (sliced)
50 grams finely grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon finely chopped flatleaf parsley
½ teaspoon dried chilli flakes (optional)

2 large (about 7 ounces each) skinless and boneless chicken fillets
2¼ ounces all-purpose flour
2 eggs
3 cups or 7 ounces stale breadcrumbs
½ cup or 4¼ fluid ounces vegetable oil
2 tablespoons butter
1 cup or 8 fluid ounces tomato passata
7 ounces mozzarella (sliced)
½ cup plus 2 tablespoons or 2 ounces finely grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon finely chopped Italian parsley
½ teaspoon red pepper flakes (optional)

Method

Chicken Parmi (Parmigiana) is a guest recipe by Ross Dobson so we are not able to answer questions regarding this recipe

Preheat the oven to 180°C/350°F/Gas Mark 4. Line a roasting pan with baking (parchment) paper.
Put the chicken breast fillets onto a clean chopping (cutting) board. With the palm of one hand on the chicken, carefully cut through the centre of the fillet, horizontally, to give 2 pieces. Repeat with the second chicken fillet. Put the 4 pieces of chicken between two sheets of clingfilm (plastic wrap) in one layer. Use a meat mallet or rolling pin to pound the chicken so it is an even thickness, ideally no thicker than 5 mm/¼ inch, then transfer to a plate.
Put the flour onto a plate, beat the eggs in a bowl and put the breadcrumbs on plate. Toss the chicken in the flour, then dip in the beaten egg, and finally press into the breadcrumbs until coated all over. Return to the plate and set aside.
Heat the oil and butter in a large frying pan or skillet over a medium heat. When the butter is melted and sizzling, add 2 chicken breasts and cook for 5 minutes on each side until golden. Adjust the heat if the breadcrumbs are cooking too quickly. Transfer to the prepared roasting pan and repeat to cook the remaining chicken, adding it to the pan.
Pour the tomato passata (tomato puree) over the top of each chicken breast, add the mozzarella, Parmesan and a sprinkle of oregano, then bake in the oven for 30 minutes, or until golden. Scatter over the parsley and chilli (red pepper) flakes, if using, and serve hot.

Preheat the oven to 180°C/350°F/Gas Mark 4. Line a roasting pan with baking (parchment) paper.
Put the chicken breast fillets onto a clean chopping (cutting) board. With the palm of one hand on the chicken, carefully cut through the centre of the fillet, horizontally, to give 2 pieces. Repeat with the second chicken fillet. Put the 4 pieces of chicken between two sheets of clingfilm (plastic wrap) in one layer. Use a meat mallet or rolling pin to pound the chicken so it is an even thickness, ideally no thicker than 5 mm/¼ inch, then transfer to a plate.
Put the flour onto a plate, beat the eggs in a bowl and put the breadcrumbs on plate. Toss the chicken in the flour, then dip in the beaten egg, and finally press into the breadcrumbs until coated all over. Return to the plate and set aside.
Heat the oil and butter in a large frying pan or skillet over a medium heat. When the butter is melted and sizzling, add 2 chicken breasts and cook for 5 minutes on each side until golden. Adjust the heat if the breadcrumbs are cooking too quickly. Transfer to the prepared roasting pan and repeat to cook the remaining chicken, adding it to the pan.
Pour the tomato passata (tomato puree) over the top of each chicken breast, add the mozzarella, Parmesan and a sprinkle of oregano, then bake in the oven for 30 minutes, or until golden. Scatter over the parsley and chilli (red pepper) flakes, if using, and serve hot.