Perfect Chicken Parma Recipe Aussie-Style

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RED SAUCE:

  • 1 small Spanish onion, julienne
  • 1 red pepper, sliced
  • 1 tomato, diced
  • 3-4 cloves garlic, crushed
  • Spice blend: 1 bay leaf, 1 ts cumin, 1 ts paprika, 1 ts chili flakes, 1 ts chili powder
  • 1.5 L 74-40 tomatoes, or canned plum tomatoes or San Marzano
  • 1/2 cup vegetable broth
  • 3 tb tomato paste
  • 1/2 cup lager
  • 1 bunch basil, chopped
  • S+P to taste

METHOD:

  1. Saute the vegetables with EVOO, garlic, spice blend and S+P. Cook on medium heat until translucent.
  2. Deglaze with beer, then add tomatoes, tomato paste, vegetable broth.
  3. Bring to a boil, simmer on medium heat for 30-40 minutes until reduced by 1/3.
  4. Add chopped basil, season with S+P to taste.

PARMA:

  • 3 chicken breasts, pounded
  • 2 eggs, whisked
  • 1 cup AP flour, season with 2 ts garlic salt and pepper
  • Breading blend: 1 cup panko, 1 cup breadcrumbs, 1 ts dried basil, 1 ts dried oregano, 1 ts garlic salt, S+P
  • 3 cup vegetable oil
  • 1 ball buffalo mozzarella
  • 1 knob Grana Padano Parmesan
  • 3 piece prosciutto

METHOD:

  1. Pound the breast with a mallet.
  2. Bread the chicken by dredging in flour, then egg wash, then panko mixture.
  3. Heat a deep frying pan with oil to 350 degrees.
  4. Fry each cutlet 2 minutes per side.
  5. Heat your over to 425.
  6. In a baking dish, build the parma as follow: red sauce, cutlet, more red sauce, prosciutto, buffalo mozzarella, grated grana padano
  7. Bake for 15-18 minutes.
  8. Served with a side salad and chips.

Shelf Life (Red Sauce): 5 days

Yield: 1.5L

One Comment Add yours

  1. Patrick says:

    You’ve done us proud down under with this one Chef, Winner Winner Parma Perfection!

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