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VIDEORECIPE Simple chicken parmigiana

Name: Simple chicken parmigiana
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 3 chicken breasts (g each); 6 Pieces halved horizontally to form; 1 teaspoon salt; 0.75 teaspoon cooking kosher or table salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon Italian mixed herbs; 0.33 Cup flour(plain/all purpose); 2 egg; 1 clove garlic(minced using garlic press); 0.25 teaspoon EACH salt and pepper; 0.25 teaspoon Italian mixed herbs; 1.5 cups panko breadcrumbs sub normal; 0.5 Cup parmesan; 6 finely grated (store bought sand-like is best); 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 2 cups olive oil (or vegetable or canola); 1 tablespoon olive oil; 2 cloves garlic(finely minced); 0.25 Cup onion or eschallots; 0.25 teaspoon red pepper flakes (chilli flakes); 0.25 teaspoon Italian mixed herbs; 0.25 Cup white wine; 8 ozg tomato passata (aka tomato puree); 0.5 Cup chicken stock/broth (or water); 0.25 teaspoon EACH salt and pepper; 10 basil leaves-pinch roughly chopped (sub of dried or omit); 2 cups mozzarella cheese-slices shredded (or enough to cover); 0.75 Cup parmesan(finely grated best to grate your own); 1 tablespoon Extra Virgin Olive Oil

TASTElist

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!

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The recipe can be found in this article

TOP easy lunch ideas to eat something new everyday!

Ingredients

number of servings

BRINED CHICKEN MARINADE

3 chicken breasts (g each) Added to
6 Pieces halved horizontally to form Added to
1 teaspoon salt Added to
³⁄₄ teaspoon cooking kosher or table salt Added to
¹⁄₂ teaspoon ground black pepper Added to
¹⁄₂ teaspoon Italian mixed herbs Added to

FLOUR DUSTING

¹⁄₃ Cup flour(plain/all purpose) Added to

EGG DREDGE

2 egg Added to
1 clove garlic(minced using garlic press) Added to
¹⁄₄ teaspoon EACH salt and pepper Added to
¹⁄₄ teaspoon Italian mixed herbs Added to

PARMIGIANA BREAD CRUMBING

1¹⁄₂ cups panko breadcrumbs sub normal Added to
¹⁄₂ Cup parmesan Added to
6 finely grated (store bought sand-like is best) Added to
¹⁄₂ teaspoon salt Added to
¹⁄₄ teaspoon ground black pepper Added to

FRYING

2 cups olive oil (or vegetable or canola) Added to

PARMIGIANA PASTA SAUCE

1 tablespoon olive oil Added to
2 cloves garlic(finely minced) Added to
¹⁄₄ Cup onion or eschallots Added to
¹⁄₄ teaspoon red pepper flakes (chilli flakes) Added to

optional

¹⁄₄ teaspoon Italian mixed herbs Added to
¹⁄₄ Cup white wine Added to
8 ozg tomato passata (aka tomato puree) Added to
¹⁄₂ Cup chicken stock/broth (or water) Added to
¹⁄₄ teaspoon EACH salt and pepper Added to

LAYERING

10 basil leaves-pinch roughly chopped (sub of dried or omit) Added to
2 cups mozzarella cheese-slices shredded (or enough to cover) Added to
³⁄₄ Cup parmesan(finely grated best to grate your own) Added to
1 tablespoon Extra Virgin Olive Oil Added to
GARNISH (OPTIONAL) Added to
5 basil leaves(roughly chopped) Added to

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Days remaining: 3

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Directions

80 min.

1. Step

DRY BRINE CHICKEN:

2. Step

Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.

Simple chicken parmigiana - preparation step 1

3. Step

PARMIGIANA TOMATO SAUCE:

4. Step

Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.

5. Step

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.

6. Step

Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.

7. Step

CRUMBING:

8. Step

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.

9. Step

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.

10. Step

FRYING (NOTE 10 FOR BAKED OPTION):

11. Step

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.