chicken Parmigiana

Photo: Phil Webb Props and styling: me

When I go back to the States I love eating in an old-school Italian-American restaurant. The irresistible smell of garlic, simmering tomatoes and melting cheese welcome you like a child coming home. Most menus feature the same comforting classics, but, chicken parmigiana, with its crisp fried breadcrumbs, molten cheese, and garlicky red sauce, is my choice every time. You can also use boneless, skinless chicken thighs in place of breasts for an equally good result.

Chicken Parmigiana

serves 4 prep 30 minutes cook 10 minutes

Quick red sauce

• 2 tbsps extra virgin olive oil

• 3 cloves garlic finely chopped

• 1 tsp crushed red chili flakes

• 2 x 400g tins whole peeled plum tomatoes

• 2 tsp sea salt
  

• 4 small chicken breasts

• 75g plain flour

• half tsp each garlic salt, chili powder, and onion granules

• 2 eggs beaten

• 250g fine panko breadcrumbs

• 250ml vegetable oil for frying

• 50g grated parmesan cheese

• 75g firm mozzarella

• fresh basil and grated parmesan cheese for serving

1. In a large heavy saucepan, add the olive oil and the garlic. Keep the heat low and brown the garlic until golden, about 5 minutes. Be sure to keep an eye on them the whole time, otherwise, they will burn and be bitter. Getting them golden is key. Add the tomatoes, chili, and salt, and break the tomatoes up with a flat spoon. Keep the heat on medium-low and simmer for 20 minutes. Stirring every 5 minutes or so. It will be done when it's thick and the watery liquid has evaporated.

2. Slice the chicken breasts in half lengthways. Place the flour, eggs, and breadcrumbs in three separate shallow dishes. Add the garlic salt, chili powder, and onion granules to the flour. Dip the chicken pieces in the flour mixture first, then the egg, and finally, press firmly in the breadcrumbs so it's coated uniformly. You can refrigerate the chicken at this point until you’re close to eating.

3. Turn your grill/broiler on to high heat. Heat the oil in a frying pan until hot. It’s ready when a piece of bread sizzles quickly. Pan-fry the chicken in batches. Cook on one side until golden and then turn over. Drain on a pan fitted with a rack.

4. In a large baking dish add half the sauce. Place the chicken in a single layer and top with more sauce. Divide the parmesan and mozzarella over and place them under the grill/broiler. Cook until the cheese is bubbly and melted, about 4 minutes. Remove and serve with fresh basil sprinkled over.