I recently waxed poetic about chicken parm. Mainly, how much my family loves it and how it’s become an essential part of our family life. Lots of you wanted to know the recipe. As before, your wish is my command, so herewith is my Chicken Parm recipe.
We eat it when we’re happy. We eat it when we’re sad. We eat it for birthdays. We eat it when we have visitors. We eat it when other people ask me to make it for them in their own house (admittedly, the last one doesn’t happen that often, but it does happen).
In any case, this is our very own Genius Recipe. Here it is in all its glory. Enjoy.
Easiest Tomato Sauce Ever. (Use for other things too!)
One clove of Garlic
800g (2 cans x 400 g) Crushed Tomatoes
1 tsp Oregano
Salt & Pepper
Optional: About 1 TBL of fresh basil, finely chopped
Crush one clove of garlic (or two, or more, if you’re expecting vampires later). Fry it quickly in a splash of olive oil. Pour in the crushed tomatoes. Add oregano, salt and pepper, and basil if you’re going to add it. Let it bubble away on a medium heat while you get on with the rest of this dish.
Chicken Parm (For Four)
4 Chicken Breasts (or more. Only 4 would never serve my family, but I don’t know your life. If you’re going to up the quantity of chicken, however, increase the quantity of the rest of the ingredients below. Sorry. You’re going to have to do some math.)
1 cup Flour
Salt & Pepper
2 Eggs, whipped
Splash of milk
2 cups Breadcrumbs (either homemade [which I usually have in the freezer] or Panko). You may need to increase this quantity depending on how liberal you are with the breadcrumbs.
Garlic Powder, Oregano, Salt & Pepper
Mozzarella Cheese, Grated
Pound the chicken breasts between two pieces of clingfilm until they are a uniform thickness, but not too thin. Set up your tri-parte chicken parm stations: the first is for the flour, seasoned with salt and pepper; the second is the egg, which has a splash of milk; the third is the breadcrumbs, seasoned with garlic powder, oregano, salt and pepper. If I’m feeling fancy and/or generous, I also add a handful of parmesan cheese. Dip the breasts into each of the stations in that order (flour, eggs, breadcrumbs).
Preheat the oven to 400F/200C.
Once the chicken is all breaded, heat up the sunflower oil in a large frying pan. (If you can’t fit all the chicken into one pan, either get a bigger pan [WE DID] or do it in batches.) Add enough sunflower oil so there’s about 1/2cm deep in the pan. Wait until it’s heated up– test by throwing in a morsel of breadcrumbs– and then fry the chicken. Fry until golden on one side, and then flip over and cook until golden all over– about 5 minutes in all. If you’re feeling health conscious, put the chicken on some kitchen roll to absorb some of the grease.
Once all the chicken has been fried, put a splash of the tomato sauce on the bottom of a baking pan. Add the chicken. Put a generous dollop of tomato sauce on each chicken, then cover/smother/engulf each chicken in some mozzarella. Put the pan in the oven.
If you’re having spaghetti with this, now is the time to cook the pasta. Put the chicken in the oven and bake for 7-10 minutes. If you’ve got the timing of a ninja, everything should be done at the same time.
Serve with spaghetti, which is also covered with the tomato sauce. Or you could have a salad, if, like some of us, you’re trying to not eat carbs at every turn any more.
(Hope you guys like this as much as we do.)