I have a food memory from my time living in Australia of an amazing chicken and spaghetti dish which was served to loads of hungry (and slightly drunk) people after what was called “The Sunday Session” in Western Australia. Instead of our Sunday roast young Perthsiders would go to the pub between 12 and 3 and then go out for something that would hit the comfort sweet spot.
For years I wasn’t able to replicate the dish and then, watching an episode of The Sopranos, I realised that the dish I had loved was a parmigiana with chicken instead of veal served on spaghetti.
It all takes time but it’s worth the effort, I’m yet to find a friend or family member who doesn’t like it!
SERVES 4
Chicken & Marinade
2 chicken fillets (approx 250g) sliced in half lengthways to make 4 thin fillets
1 garlic clove -minced
1 egg
Salt to taste
2 tbsp chopped fresh parsley
Tomato Sauce
1 tbsp olive oil
1 large onion finely diced
2 garlic cloves, minced
400g tomato passata
1 tsp tomato puree
1 tsp sugar (optional)
1 tsp dried Italian herbs (or oregano)
Salt and pepper to taste
Crumb
1/2 tsp garlic powder
1/2 tsp onion powder
3 tbsp Panko bread crumbs
1 tbsp grated parmesan
Salt and pepper to taste
2 tbsp Olive oil
25g butter
Topping
125g ball of mozzarella, sliced into 4 pieces
4 tbsp grated parmesan
2 tbsp chopped basil or parsley
1 tsp Italian herbs
1 lemon cut into quarters
Place the fillet on a board and lay a piece of baking paper on top and bash the 4 pieces of chicken fillet to the thickness of £1 coin.
Whisk together egg, garlic, parsley, salt and pepper in a shallow dish. Add the chicken to this marinade making sure you coat it on all side. Cover and allow to marinate for at least 15 minutes or overnight.
Next make the tomato sauce. Warm a saucepan and then add the olive oil, let it it warm for a minute then add finely diced onion, minced garlic and allow to sweat on a low heat for up to 10 mins. Add the tomato puree and cook for a couple of minutes then add passata, sugar, Italian herbs (or oregano),and salt and pepper and simmer over a low heat for 15 mins.
In another bowl mix breadcrumbs with Parmesan, garlic or onion powder and salt and pepper.
Lift your chicken using tongs from the egg mixture and dip into the crumb mixture
In a frying pan over a medium/high heat add the olive oil and butter, when hot add the chicken and cook until crisp and cooked through, 4-5 minutes on each side
Heat a grill to hot. Put the chicken in a roasting tin or oven proof baking dish. Top with the tomato sauce. Add a slice of mozzarella, a sprinkle of Parmesan and some fresh basil or parsley to each piece of chicken. Put under the grill cook until the cheese browns.
We like to have it with linguine or spaghetti. I also like to sprinkle the pasta with pepper and chilli flakes. Serve the chicken on the pasta and a piece of lemon and some green salad
Chicken Parmigiana
Ingredients
Chicken & marinade
- 2 chicken fillets sliced horizontally to make thin fillets
- 1 clove garlic minced
- 1 egg beaten
- 2 tbsp parsley chopped
Tomato sauce
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 400 g passata
- 1 tsp sugar (optional)
- 1 tsp tomato puree
- 1 tsp dried Italian herbs
Crumb
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp panko crumbs
- 2 tbsp olive oil
- 25 g butter
Topping
- 125 g mozzarella ball cut into 4 slices
- 4 tbsp parmesan grated
- 2 tbsp basil shredded
- 1 tsp dried Italian herbs
- 1 lemon quartered to serve
Instructions
Marinating the chicken
- Place the fillet on a board and lay a piece of baking paper on top and bash the 4 pieces of chicken fillet to the thickness of £1 coin.
- Whisk together egg, garlic, parsley, salt and pepper in a shallow dish. Add the chicken to this marinade making sure you coat it on all side. Cover and allow to marinate for at least 1 hour or overnight.
Tomato sauce
- Next make the tomato sauce. Warm a saucepan and then add the olive oil, let it it warm for a minute then add finely diced onion, minced garlic and allow to sweat on a low heat for up to 10 mins. Add the tomato purée and cook for a couple of minutes then the passata, sugar, Italian herbs (or oregano),and salt and pepper and simmer over a low heat for 15 mins.
Crumb
- In another bowl mix breadcrumbs with Parmesan, garlic or onion powder and salt and pepper.
- Lift your chicken using tongs from the egg mixture and dip into the crumb mixture
- In a frying pan over a medium/high heat add the olive oil and butter, when hot add the chicken and cook for about until crisp and cooked through, 4-5 minutes on each side
Topping off the dish
- Heat a grill to hot. Put the chicken in a roasting tin or oven proof baking dish. Top with the tomato sauce. Add a slice of mozzarella, a sprinkle of Parmesan and some fresh basil or parsley to each piece of chicken. Put under the grill cook until the cheese browns.We like to have it with linguine or spaghetti. I also like to sprinkle the pasta with pepper and chilli flakes. Serve the chicken on the pasta and a piece of lemon and some green salad
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