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Chicken Parmi

chicken parmiI was a little surprised to read that Australians consider chicken parm an Australian food. From what I’ve read, it’s served at almost every pub and, unlike in the States, it’s served with a side salad and chips/fries (although there is debate as to whether the fries should be served under the parm or alongside it) rather than pasta.

There are two variations: one with ham under the cheese and one without. I’m not a big ham fan, so I went with the hamless version. After reading several recipes, I ended up with a combination of a few mainly inspired by this one:

Ingredients:

 

  • 4 skinless, boneless chicken breast halves
  • salt and pepper
  • 1 cup olive oil
  • 2 eggs
  • 2 tablespoons flour
  • 2 cups bread crumbs
  • 1/2 cup grated Parmesan
  • 3/4 cup shredded mozzarella
  • 1 onion
  • 3/4 cup tomato sauce

Instructions:

 

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Grate the onion with a cheese grater and set aside. The pieces should be almost transparent so they’ll dissolve in the heat.
  • Place chicken breasts in plastic freezer bags. Pound chicken with the smooth side of a meat mallet until each is about 1/2 in. thick.
  • Add the flour, salt, and pepper to a large bowl and press the chicken into the flour on each side.
  • Beat eggs and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan in a separate bowl.
  • Dip the floured chicken breasts in the beaten eggs.
  • Transfer breasts to breadcrumb mixture, pressing the crumbs into both sides.
  • Set aside breaded chicken breasts for about 15 minutes to allow the mix to set.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken about 4 minutes on each side.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce, some of the grated onion, extra Parmesan and mozzarella. Drizzle with olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, for about 15 minutes. A meat thermometer should read at least 165 degrees F (74 degrees C).

This is definitely a new favorite. It was pretty easy to make and really came out amazing. I love Parmesan cheese, so even though this recipe is loaded with it, I brought out extra— but the chicken was so good that I forgot all about it.

I also discovered that fries and salad with chicken parm works very well—much better than pasta! Pasta is really filling and so is chicken parm, but fries and salad are light enough to enjoy with it. I was curious about any difference between fries beneath the chicken or on the side, so I tried mine both ways. They’re both good. Just have fries with chicken parm, and it will be amazing no matter how you serve it.

 

Written by A. Alexander


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