Crispy Chicken Parm
Updated: Dec 3, 2021
You don’t see this much in the UK, but we can tell you it’s amazing! Check out our recipe for this classic Italian American dish, Crispy Chicken Parmesan 🙃 You can serve this with your favourite Marinara Sauce, or use mine below! Happy Eating.
Full Recipe & #YouTube Video Below:
Chicken Breasts (1 per person for a large portion or half per person for a smaller portion)
2 x Eggs
Jar of Passata
2 x Cloves of Garlic
Packet of linguine
Fresh Basil Leaves
To Make the Marinara Sauce:
Heat a little olive oil and cook 2 crushed garlic cloves for 1 min, then tip in around 300 - 400ml of passata, 1 tsp caster sugar, and 2 tsp dried oregano. Season with salt and pepper and simmer for 5-10 mins until the sauce thickens, finish with fresh basil leaves.
To Make the Chicken Parms:
Take your chicken breasts and butterfly them, bash them out with a meat hammer or rolling pin under clingfilm, until they are around 1cm thick. You'll get some bigger and some smaller ones, but this is just fine :) Set these aside and prepare some plain flour, and put onto a plate mixing in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, salt, and black pepper, beat 2 eggs into a bowl, and place some of the panko breadcrumbs onto another plate. Coat each chicken breast in the seasoned flour, then dip into the beaten eggs, then finally coat with the panko breadcrumbs. Set these aside ready for deep frying.
Heat your oil to 175 degrees celsius, and deep fry the chicken parms for around 5-6 mins each. When they are ready place into a warm oven at around 75 degrees to hot hold whilst you finish cooking the remainder of the chicken parms.
Cook your linguine in boiling salted water for around 10 mins until al dente, meanwhile raise the temperature of the oven to around 100 degrees, or fire up your grill! Spread a small amount of marinara on top of each parm, add mozzarella, parmesan, and basil leaves and allow the cheese to melt in the oven/grill.
Drain your linguine and mix with the marinara sauce, place onto a plate, and top with the sliced chicken parm, a little extra parmesan and some fresh basil.