Chicken Parm
Chicken parm is the ultimate comfort food. Traditionally this dish is fried chicken topped with tomato marinara sauce and mozzarella baked in the oven to a gooey crunchy delicious treat. For this recipe, the tomato sauce is left out, and instead it is served with tomato sauce spaghetti - I feel the extra sauce on the parm is unnecessary.
This recipe is measured for one portion (one chicken breast) but you can easily adjust the number of portions. Serve chicken parm with tomato sauce spaghetti and some buttered vegetables.
- 1 chicken breast
- 4 plain flour (only enough to coat the chicken will be used)
- 0.25 tsp onion powder
- 0.25 tsp garlic powder
- 0.5 tsp cayenne chili powder
- salt and pepper (approx. half a teaspoon of each)
- 1 egg beaten
- breadcrumbs (only enough to coat the chicken will be used)
- 1 tbsp olive oil
- knob of butter (approx. 1 tsp)
- fresh mozzarella
Split the chicken breast in two lengthways (as if you are butterflying it but cut all the way through). With a meat mallet beat the chicken a little to flatten it and achieve better texture.
Take a tray (or plate) and add the flour, garlic powder, onion powder, cayenne chili, salt and pepper. Stir to mix through.
Take 2 more trays and add the beaten egg to one and the breadcrumbs to the other.
Place the chicken breast halves in the seasoned flour and pat to coat the breasts evenly.
excess seasoned flour can be frozen for use again
Dip the seasoned chicken breasts into the egg mixture making sure to coat evenly.
Add the egg-coated chicken breasts to the breadcrumbs and cover thoroughly. Press the breadcrumbs into the chicken breast to make sure they adhere well. Remove the chicken from the tray and place on a clean plate.
If making several portions place a piece of baking paper between the breasts.Let the breadcrumbed chicken rest in the fridge for 15-30 minutes.
When ready to cook pre-heat your oven to 200ºC. Place a heavy-bottomed frying pan over a medium heat. Add the olive oil.
Add the chicken breasts and fry for about 2-3 minutes on each side until they start to brown.
Once both sides have had a chance to colour add a knob of butter under each breast half. Fry for one minute and then remove to a baking tray.
Place slices of fresh mozzarella on the browned chicken breast halves.
Place the chicken breasts in the oven and bake for 20 minutes until the mozzarella is melted and bubbling.
Serve with tomato sauce spaghetti and buttered vegetables.