Recipe: Perfect Chicken Parma

Chicken Parma. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Check out "Tomato Chicken Parmesan" on this site for a truly fabulous chicken parm recipe. Every time I make that one people say its the best chicken parm they every had.

Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on. Chicken Parmigiana (Pollo alla parmigiana in Italian) is also known in Australia as a Parm, Parma, or Parmi. Before chicken parmesan was eggplant parmesan, where eggplant slices are breaded and fried and layered with sauce and parmesan cheese. You can have Chicken Parma using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken Parma

1. Prepare 2 of Chicken Breast Fillets.
2. Prepare of Salt and Pepper as required.
3. It's of Plain Flour as required.
4. You need 1-2 of Egg(s).
5. Prepare of Panko Breadcrumbs as required.
6. It's of Oil for frying.
7. You need 1 cup of Shredded Mozzarella Cheese OR Pizza Cheese Mix.
8. You need 1/2 cup of Parmesan Cheese.
9. You need of <Tomato Sauce>.
10. You need 1 of Onion *finely chopped.
11. You need 1-2 cloves of Garlic *finely chopped.
12. You need 1 Bottle of (*700ml) Passata.
13. You need of Italian Herbs as required.
14. Prepare of Salt & Black Pepper.

Chicken parmigiana, or chicken parmesan (Italian pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A slice of ham or bacon is sometimes added. It is also known colloquially in the United States as chicken parm and in Australia as a parma, parmi, or parmy. Pound the chicken thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper.

Chicken Parma instructions

1. Make Tomato Sauce first. Heat Olive Oil in a large saucepan. Add Onion and Garlic, and cook until soft. Stir in Passata and Italian Herbs. Season with Salt and Black Pepper. Simmer for 5 minutes or until slightly thickened..
2. Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or rolling pin..
3. Sprinkle some Salt and Pepper over and coat with Flour. Then dip in beaten Egg(s) and finally coat with Panko Breadcrumbs..
4. Heat Oil to 170℃ and fry until cooked through and golden, place on a rack and drain the excess oil..
5. Place the chicken cutlets on a baking tray, spoon plenty of tomato sauce on each chicken, and top with 1/4 cup shredded Mozzarella and 2 tablespoons Parmesan..
6. Grill or bake in the hot oven until cheese is melted and golden. Serve with Chips and Salad..

Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Serve Chicken Parm over spaghetti, egg noodles or mashed potatoes for the perfect weeknight dinner. Chicken Parmesan is thought to have originated from Eggplant Parmesan, a traditional Italian recipe!

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