Chicken Parmigiana

Chicken Parmi (Feeds 4)

Ingredients

Schnitzel

• 4 chicken breasts, butterflied and tenderised with a mallet

• 1 cup plain flour

• 2 cups milk

• 1 egg

• 1 cup fine breadcrumbs

• 1 cup panko breadcrumbs

Simple Pub Salad

• 1 punnet cherry tomatoes, halved

• ½ red onion, thinly sliced

• 1 Lebanese cucumber, sliced

• ½ red capsicum, sliced

• 1 carrot, julienned

• Handful of lettuce leaves

Honey Mustard Dressing

• ¼ cup Dijon mustard

• ¼ cup honey

• ¼ cup white vinegar

• ¼ cup vegetable or canola oil

• 1 tbsp seeded mustard

• Salt and pepper to taste

Whisk everything together in a bowl until emulsified. Adjust seasoning if needed.

Napoli Sauce (For Parmigiana)

• 1 tin San Marzano tomatoes, crushed

• 2 cloves garlic, minced

• 1 tsp dried oregano

• Few fresh basil leaves

• 1 small onion, peeled and left whole

• Pinch of salt

• Pinch of sugar

• Small squeeze of olive oil

• 1–2 tbsp butter

Method

1. Heat the olive oil in a saucepan and sauté the garlic for about 30 seconds until fragrant.

2. Add the crushed tomatoes, oregano, basil, whole onion, salt and sugar. Don’t be scared to add salt and sugar, as this really helps flavour the tomatoes.

3. Simmer gently for about 30 minutes, allowing the onion to infuse the sauce.

4. Remove and discard the onion.

5. Stir in the butter at the end until melted for a richer, silkier sauce.

Cooking the Schnitzels

1. Coat each chicken breast in flour.

2. Dip into the milk and egg mixture.

3. Press into a mix of fine breadcrumbs and panko.

4. Fry in oil at 170°C until golden and the chicken reaches 70°C internal temperature.

Pub trick:
Cook for about a minute, lift the basket and let the schnitzel rest briefly, then drop it back in to finish cooking. This helps keep the crumb crisp.

To Make a Parmigiana

1. Spoon Napoli sauce over the cooked schnitzel.

2. Top with good quality sliced leg ham.

3. Add a blend of mozzarella and tasty cheese.

4. Grill until the cheese is melted and golden.

To Serve

Serve with chips and salad on the side.

Extra Pub Tip:
Before adding the sauce, place the schnitzel under the grill for 30–60 seconds first. This re-crisps the crumb and helps prevent the parmy from going soggy once the sauce and toppings are added.