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Rolled Chicken Parma
Ingredients
for 4 servings
TOMATO SAUCE
2 tablespoons olive oil
3 cloves garlic, thinly sliced
½ teaspoon chili flake
28 oz (795 g) crushed tomato, 1 can
salt, to taste
black pepper, to taste
¼ cup (10 g) fresh basil, chiffonade, plus more for garnish
CHICKEN
4 chicken breasts
salt, to taste
black pepper, to taste
8 slices ham, halved
8 slices mozzarella cheese, halved
1 cup (50 g) panko breadcrumb
½ cup (55 g) grated parmesan cheese
2 teaspoons dried oregano
1 cup (125 g) all-purpose flour
4 eggs, beaten
oil, for frying
8 oz (225 g) fresh mozzarella, 1 ball, sliced
Preparation
- Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
- Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
- On a clean work surface, butterfly the chicken breasts.
- Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
- Season each side with salt and black pepper.
- With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
- Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
- Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
- Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
- Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
- Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
- Arrange fresh mozzarella slices on top.
- Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
- Garnish with fresh basil and serve with the reserved tomato sauce alongside.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Rolled Chicken Parma:
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