Chicken Parma
This is our joint best seller at Sir John’s Bar with our Classic Burger. The reason is simple it’s friggin’ delicous! If you’re at home like us craving this classic dish we’re here to help you out making your own. This recipe is for 4 parma’s which can be frozen once cooked without the sauce or cheese.
Ingredients
Crumbed Chicken
-
- 4 Free range chicken breasts sliced horizontally (creating a heart shape when opened)
- 2 Free range eggs
- 200 grams breadcrumbs or panko
- 100 grams plain flour
- 1 teaspoon of oregano leaves
- 2 Garlic cloves crushed
Parma Sauce
- 2 Garlic cloves crushed
- 1 700ml bottle of passata
- 1 Brown onion finely chopped
Other ingredients
- 500 grams Grated cheddar and mozzarella
- Salt and pepper
- Olive oil
Step 1.
Combine garlic and oregano in a large shallow bowl adding breadcrumbs. Season with salt and pepper. Mix well. Place flour in a bowl. Whisk egg in a separate shallow bowl. Working with 1 chicken breast at a time, toss in flour. Dip in egg mixture, then press in breadcrumb mixture to coat. Transfer to a plate.
Step 2.
Heat half of your oil in a large frying pan over medium-high heat. Cook chicken breast for 4 to 5 minutes each side or until golden. Don’t crowd the pan as the chicken breasts won’t get crispy with too many. Transfer to a plate once thoroughly cooked.
Step 3.
Heat remaining oil in pan. Add onion to pan for 5 minutes or until softened remembering to stir regularly so they don’t burn. Add remaining garlic cloves and cook for 1 minute or until fragrant. Stir in passata, season then bring to a simmer. Simmer for 3 to 4 minutes or until slightly thickened.
Step 4.
Preheat grill on medium-high. Transfer cooked chicken breast onto a baking tray adding a spoon of passata mixture onto each chicken breast. Top chicken with mozzarella and cheddar. Grill for 4 to 5 minutes or until cheese is melted and golden. Stand for 2 minutes. Serve with salad leaves, fries, mash potato or whatever you want.