Jack's Chicken Parmigiana

Tue, 31 August 2021

Jacks Chicken Parmigiana

Serves 4

Ingredients

Marinara Sauce

4 Tbsp Extra Virgin Olive Oil

4 Slices Of Pancetta Or Streaky Bacon, Diced Or Nduja Sausage If You Want To Level Up!
2 X 400g Cans Of Good Quality Tomatoes

1 small bunch of basil, tied up in butcher twine

½ Tsp Dried Red Chilli Flakes

½ Tsp Dried Oregano

½ Tsp Cracked Black Pepper

1 Tbsp Brown Sugar

Sea Salt

For The Chicken

300ml Sunflower Or Vegetable Oil

4 Medium Free Range Chicken Breasts

2 Large Free-Range Eggs, Beaten

100ml Milk

200g Panko Breadcrumbs

50g Flour

70g Parmesan Cheese

300g Buffalo Mozzarella, Sliced Or Grated

To Serve:

Cooked Spaghetti or linguine

1 Lemon, Cut Into Wedges

Method

Grab a wide based saucepan or frying pan and place on a medium heat.

Add the olive oil and pancetta, cook gently not allowing the pancetta to burn. After 7 minutes or so the pancetta should be turning golden and a little crisp. Now is the time to add the garlic cooking until it turns golden (2 minutes). Add the oregano, chilli flakes and black pepper, toast gently for a couple minutes before adding the tomatoes and basil bunch, season with salt and sugar. Simmer gently for 20 minutes until nice and thick, after this remove the basil and roughly blend using a stick blender. Set aside.

 

Place the chicken breast on a chopping board and butterfly the breasts, cover with cling film and gently hammer the chicken into 1cm thick fillets.

Grab 3 bowls place the flour in one, eggs and milk beaten in another and the breadcrumbs in the final bowl. Season the flour with salt and black pepper evenly mix.

 

Preheat your grill to its highest setting.

 

Dip the chicken into each starting with the flour then the egg wash and finally into the breadcrumbs. Using your hands press the bread crumbs into the chicken.

 

Add the sunflower oil to a deep skillet or saucepan and place on a medium heat. Heat the oil to 170?c and carefully fry the chicken for 2 minutes on each side before removing to an oven tray. Place a ladle of the marinara sauce over the chicken and top with sliced mozzarella and parmesan. Sprinkle with black pepper and place the tray under a hot grill for 5 minutes or until the cheese is melted and crispy – don’t take your eyes off of it!!