This is an Aussie pub classic! Parmi (or Parma if you're from Melbourne), is a juicy crumbed chicken covered in marinara sauce and mozzarella served with fries and a salad. Time to start making this beauty at home!
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This is an Aussie pub classic that was adapted from Pollo alla parmigiana! Parmi (or Parma if you're from Melbourne), is a juicy crumbed chicken covered in marinara sauce and mozzarella served with fries and a salad. Time to start making this beauty at home!
2 x crumbed chicken (recipe below)
200ml simple marinara sauce (recipe below)
- 100g mozzarella cheese
chips (recipe below)
- 2 x chicken breast
- 1 cup panko bread crumbs
- 2 eggs beaten
- 1/2 cup plain flour
- salt and pepper
- 1 tin diced tomatoes
- 4 cloves garlic, finely diced
- 2 tbsp olive oil
- salt to taste
- 1 tsp dried oregano
- 400g red royal potatoes (or any floury potato is good for cooking)
- oil to fry in (I use peanut)
Fry the crumbed chicken in oil at 180°c for 8-9 minutes or until golden brown.
Remove them from the oil and place on a baking tray. Then fry your chips in the same oil until golden brown.
Place 2-3 tbsp of the marinara sauce on the chicken and spread the cheese over the top. Place the chicken under the grill to finish cooking and to melt the cheese.
Serve next to some chips and a simple dressed salad.
Butterfly the chicken breast by running a sharp knife through the middle of the chicken and leaving one end attached. Open the chicken breast up and it should look like a love heart.
Get your crumbing station ready by placing the eggs, bread crumbs and flour in separate bowls, then season the flour well with salt and pepper.
Place the chicken in the flour making sure you cover it all and then dust off any excess.
Dunk it into the egg and then into the bread crumbs, making sure you push it into every corner of the chicken.
Place the crumbed chicken onto a plate with some more bread crumbs on the bottom until you are ready to fry.
In a small saucepan over medium heat, add the oil and garlic, cook for 2-3 minutes but don't let the garlic brown.
Next add the tin tomato and mix well. Season with salt and the oregano, stir well and cook for 8 minutes on a low simmer.
Cut your potatoes into chips 1cm by 1cm and soak in cold water.
Heat the oil to 140°c.
Dry the soaked chips well and pat dry. Cook the chips at 140°c for 8 minutes or until soft but they have no colour.
Remove and place on a rack and in the fridge to cool completely.
When it's time to serve, fry the chips again at 180°c for 5-6 minutes or until golden brown.