Crispy Rolled Chicken Parma
Friday, June 14, 2019
Edit
Ingredients
for 4 servings
- 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
- 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.
- 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.
- On a clean work surface, butterfly the chicken breasts.
- Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
- Season each side with salt and black pepper.
- 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.
- 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.
- 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.
- Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
- Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
- Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
- Arrange fresh mozzarella slices on top.
- Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
- Garnish with fresh basil and serve with the reserved tomato sauce alongside.
- Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
- Enjoy!