Chicken Parmigiana
Ingredients
Brined Chicken Marinade
- 3 chicken breasts (300g/10z each), halved horizontally to form 6 pieces
- 1 tsp salt, cooking / kosher (or 3/4 tsp table salt)
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs
Flour dusting
- 1/3 cup flour, plain/all purpose
Egg Dredge
- 2 eggs
- 1 garlic clove, minced using garlic press
- 1/4 tsp each salt and pepper
- 1/4 tsp Italian mixed herbs
Parmigiana Bread Crumbing
- 1 1/2 cups panko breadcrumbs (sub normal)
- 1/2 cup parmesan, finely grated (store bought sand-like is best)
- 1/2 tsp salt
- 1/4 tsp black pepper
Frying
- 2 cups olive oil (or vegetable or canola)
Parmigiana Pasta Sauce
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/4 cup onion or eschallots, very finely chopped
- 1/4 tsp red pepper flakes (chilli flakes), optional
- 1/4 tsp Italian mixed herbs
- 1/4 cup white wine, anything (optional)
- 400g / 14 oz tomato passata (aka tomato puree)
- 1/2 cup chicken stock/broth (or water)
- 1/4 tsp each salt and pepper
Layering
- 10 basil leaves, roughly chopped (sub pinch of dried – or omit)
- 2 cups mozzarella cheese, shredded (or enough slices to cover)
- 3/4 cup parmesan, finely grated (best to grate your own)
- 1 tbsp extra virgin olive oil
Garnish (optional)
- 5 basil leaves, roughly chopped
Instructions
- 1
Dry Brine Chicken - Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
- 2
Parmigiana Tomato Sauce - Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
- 3
Parmigiana Tomato Sauce - 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.
- 4
Parmigiana Tomato Sauce - Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
- 5
Crumbing - Preheat oven to 180°C/350°F.
- 6
Crumbing - 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.
- 7
Crumbing - 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.
- 8
Crumbing - Transfer to plate and repeat with remaining chicken.
- 9
Frying - Line a tray with paper towels and place rack on tray.
- 10
Frying - Heat 1.5 – 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F.
- 11
Frying - 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.
- 12
Frying - Transfer to rack, then repeat with remaining chicken.
- 13
Assembling & baking - Place chicken on a tray. Spoon 1/3 cup sauce over the chicken – cover around 80% of the chicken, leave the ends crispy.
- 14
Assembling & baking - Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
- 15
Assembling & baking - Bake 15 minutes until cheese is melted and there's a few brown spots – no longer, otherwise chicken will overcook.
- 16
Assembling & baking - Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
