Classic Chicken Parma Aussie Style
| Ingredients · Skinless Chicken breast halves · 1/2 cup flour · 1/2 teaspoon salt · 1/4 teaspoon freshly ground pepper · 2 large eggs · 1 teaspoon water · 1/4 cup freshly grated parmigiano plus 4 tablespoons for topping · 3/4 cup panko · 1/4 cup olive oil · Tomato passata · 1 pound mozzarella thinly slices · Fresh basil leaves |
| Instructions 1) Preheat oven to 200 2) Pound the chicken with the smooth side of a mallet or a rolling pin until chicken is about 1/4” thick (if they’re too thick slice in half before pounding) 3) Combine flour, salt and pepper in a shallow bowl 4) Beat the eggs in another bowl and set aside 5) Grate the cheese and combine with the bread crumbs in another bowl. 6) Coat the chicken breasts on both sides with the flour mixture, shaking off any excess, then cover with the egg, then finish with the bread crumbs and cheese mixture. Make sure to press the crumps into the chicken breasts on both sides. 7) Place the breaded chicken breasts on a baking rack in the fridge for 20-30 minutes. This will make for crispy chicken and keep the breading from falling off when cooking. 8) Heat the oil in a large heavy skillet or cast iron-skillet over medium heat. Oil should be about 1/8”deep. 9) Cook chicken breasts adding more oil if needed, until golden brown, about 2 minutes per side. The chicken will continue to bake off in the oven. 10) Transfer chicken breasts to a baking sheet and top each breast with some tomato sauce and a few slices of fresh or mozzarella cheese. 11) Bake in the oven until the chicken is cooked through and the cheese is melted about 6 to 8 minutes if using thick chicken breasts insert an instant-read thermometer into the center of each breast to make sure chicken is full cooked. 12) Remove from the oven and sprinkle with graded Parmigiano, garnish with basil |
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