Chicken Italian

Chicken parma

Name: Chicken parma
Yield: 4
Cuisine: /italian
Ingredients: 4 x 200g chicken breasts; 1 cup (250ml) buttermilk, plus extra 1/4 cup (60ml); 1 garlic clove crushed, plus extra halved clove; 1/4 cup (70g) mild American mustard; 2 cups (200g) dried breadcrumbs; 2 eggs; 1 cup (150g) plain flour; 2 tbs extra virgin olive oil; 2 cups (500ml) good-quality tomato passata; 3/4 cup loosely packed basil leaves; 100g unsalted butter, chopped; 4 thin slices (80g) smoked ham; 2 balls buffalo mozzarella, sliced; 1/2 cup (40g) finely grated parmesan; French fries (optional), to serve

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by Shannon Bennett

Chef

Aug 08, 2018

“I challenge anyone to fly to any major Italian city, avoid the tourist hotspots and, instead, walk into a traditional trattoria and try to order a chicken or veal schnitzel smothered in tomato sauce, layered with a slice of ham and finished with cheese. The Italians simply never get drunk enough to invent something so calorific” - Shannon Bennett.

4 x 200g chicken breasts
1 cup (250ml) buttermilk, plus extra 1/4 cup (60ml)
1 garlic clove crushed, plus extra halved clove
1/4 cup (70g) mild American mustard
2 cups (200g) dried breadcrumbs
2 eggs
1 cup (150g) plain flour
2 tbs extra virgin olive oil
2 cups (500ml) good-quality tomato passata
3/4 cup loosely packed basil leaves
100g unsalted butter, chopped
4 thin slices (80g) smoked ham
2 balls buffalo mozzarella, sliced
1/2 cup (40g) finely grated parmesan
French fries (optional), to serve

Method

1.

Place chicken between two pieces of plastic wrap and, using a meat mallet or rolling pin, beat until flat. Combine buttermilk, crushed garlic, mustard and 1 tsp salt flakes in a shallow dish. Add chicken and turn to coat. Marinate for 30 minutes (or longer if time allows).
2.

Place breadcrumbs in a shallow dish. In a second dish, whisk together eggs and extra 1/4 cup (60ml) buttermilk. Place flour in a third dish. Remove chicken from marinade, drain well, then dust with flour, dip into the egg mixture, and coat with breadcrumbs. Place onto a tray and chill for 10 minutes.
3.

Meanwhile, heat oil in a large frypan over high heat. Add extra halved garlic and cook, stirring regularly, for 2 minutes or until browned. Add passata and 1/4 cup basil, and stir to combine. Bring to the boil and cook for 5 minutes or until sauce has reduced by one-third.
4.

Preheat oven grill to high heat. Melt butter in a large heavy-based frypan over medium-low heat. In 2 batches, add schnitzels and cook for 4-5 minutes each side or until evenly golden. Transfer to a baking tray and repeat with remaining schnitzels. Top schnitzels with ham and spoon over tomato sauce. Place some of the remaining basil over each. Top with mozzarella and sprinkle with parmesan. Transfer to top shelf of oven and grill, checking regularly, for 6 minutes or until cheese is melted and golden
5.

Serve with French fries, if using.