Recipe: Chicken Parmo

 

I FIRST CAME across chicken parmo on Masterchef a few years back.  As it happens, it's one of the most popular takeaway dishes in Teeside and I wanted to make my own version. 

I ditched the 'traditional' bechamel for a tomato sauce with gooey mozzarella; I guess this could be a Scottish version of the dish! 

Butterflying chicken is a useful skill; check out tutorials omn YouTube if you haven't done it before.  I like to serve this with mini roast paprika and garlic potatoes, but spaghetti would would just as well. 

Ingredients (serves 2):

2x free-range chicken breasts, butterflied

500ml passata

1x onion, grated

2x garlic cloves, finely grated

1 tbsp tomato puree

Pinch cayenne pepper

Pinch ground fennel seed

100mls organic chicken stock

2x eggs, beaten

200g breadcrumbs

100g, plain flour, sieved

1x mozzarella ball

75g parmesan, grated

Tsp smoked paprika

Basil, finely chopped

Oil for shallow frying

25g unsalted butter

Salt

Black pepper

Method:

1) Place a pan on a medium heat with a splash of oil.  Add the onion and gently sweat for 5 mins.  Add garlic and sweat for a further minute.  Add the tomato puree, cayenne, fennel seeds, passata, and chicken stock.  Stir until mixed.  Bring to the boil and lower the heat for 10-12 minutes, stirring occasionally. 

2) Next, remove the fillet from the chicken breast and butterfly by running a sharp knife lengthways through the centre of the breast until halfway through - be careful not to slice right through.  Fold over and you should have two equal parts.  Spread over a sheet of clingfilm and gently roll with a rolling pin to flatten out.

3) Turn the grill on to a high heat. Season the flour with salt and pepper.  Add the grated parmesan and paprika to the breadcrumbs and mix until evenly distributed. Breadcrumb the chicken by coating in the seasoned flour, dipping in the egg, then into the breadcrumbs mix.  Repeat the egg and breadcrumbing again if necessary.

4) Heat a good centimetre of rapeseed oil in a frying pan.  When hot, shallow fry the breaded chicken for two minutes on each side. Add the butter just before turning to help get a golden brown coating.

5) Spread a little of the tomato sauce on a non-stick tray and place the chicken on top.  Pour over the rest of the sauce across the chicken, then dot the mozzarella over the top.  Season with black pepper and a touch of salt. Place under the grill for 4-5 minutes until mozzarella is golden.  Finish with basil and serve.