Chicken parmi/parma is an Australian pub classic! This dish features tender chicken breasts that are coated in crispy panko breadcrumbs and topped with a rich tomato sauce, melted mozzarella cheese, and leg ham. Served with a side of golden brown chips and a fresh salad. Your mates will be impressed if you serve this one next time they're round.
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Category
Lunch
Servings
4
Prep time
40 minutes
Cook time
30 minutes
Chicken parmi/parma is an Australian pub classic! This dish features tender chicken breasts that are coated in crispy panko breadcrumbs and topped with a rich tomato sauce, melted mozzarella cheese, and leg ham. Served with a side of golden brown chips and a fresh salad. Your mates will be impressed if you serve this one next time they're round.
Ingredients
- 1kg potatoes (Sebagos, Dutch creams, King Edward, Maris Piper, Romano, Désirée, or Russet potatoes recommended)
- 4 chicken breasts
- salt and pepper, to taste
- 200g (about 1 ⅔ cups) flour
- 2 eggs, beaten
- 200g (about 2 cups) panko breadcrumbs
- 1 tin tomatoes
- 2 cloves garlic, diced
- 40ml olive oil
- 1 tsp dried oregano
- 200g mozzarella cheese
- 200g leg ham
- oil for frying (peanut oil recommended)
- salad, to serve
Directions
Wash potatoes and slice into chips, roughly 2cm x 2cm. Soak the chips in water for 4-5 minutes, then drain and dry well. Heat your frying oil to 140°C. Cook potatoes in batches for 6-7 minutes or until they just start to soften but have not yet coloured. Remove from oil and set aside on a wire rack.
- Butterfly the chicken breasts by slicing through the centre of each breast, then pounding to an even thickness between plastic film or parchment paper. Season with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with panko breadcrumbs. Set aside on a wire rack.
- In a frypan, heat olive oil over medium heat. Add garlic and sauté for 2-3 minutes. (Optional: blitz the tomatoes for a smooth sauce.) Add the tomatoes and oregano to the pan, season generously with salt, and simmer for 10-15 minutes, stirring often.
- Heat oil to 160°C and fry the chicken until golden brown and almost cooked through. Then increase the oil temperature to 180°C and fry the chips a second time until golden.
- Place the fried chicken on an oven tray, top with leg ham, tomato sauce, and mozzarella. Grill in the oven until the cheese is golden brown, about 5-6 minutes.
- Once the chips are golden and crispy, remove from the oil, drain well, and season with salt.
- Plate up with chips and grilled chicken, accompanied by a fresh salad on the side.
