Crispy Rolled Chicken Parma

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Ingredients
TOMATO SAUCE

  • 2 tablespoons  olive oil
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon  chili flake
  • 28 oz  crushed tomato, 1 can (795 g)
  • salt, to taste
  • black pepper, to taste
  • ¼ cup  fresh basil, chiffonade, plus more for garnish (10 g)

CHICKEN

  • 4 chicken breasts
  • salt, to taste
  • black pepper, to taste
  • 8 slices ham, halved
  • 8 slices mozzarella cheese, halved
  • 1 cup  panko breadcrumbs (50 g)
  • ½ cup  grated parmesan cheese (55 g)
  • 2 teaspoons  dried oregano
  • 1 cup  all-purpose flour (125 g)
  • 4 eggs, beaten
  • oil, for frying
  • 8 oz  fresh mozzarella cheese, 1 ball, sliced (225 g)

Preparation

  1. Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
  2. Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
  3. On a clean work surface, butterfly the chicken breasts.
  4. Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
  5. Season each side with salt and black pepper.
  6. With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
  7. Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
  8. Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.

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