Chicken parma

Cook it at home: Pub-style chicken parma

Pound the chicken thin and even so it cooks before the crumb burns. A quick homemade napoli sauce and real ham make it taste like a good pub's.

Pans and tools

• Meat mallet or rolling pin
• Three shallow dishes
• Large skillet
• Baking sheet and wire rack
• Saucepan

You’ll need

• 2 large boneless skinless chicken breasts (about 1 1/2 lb / 680 g), each cut in half horizontally
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1/2 cup (65 g) flour
• 2 eggs beaten with 1 tbsp milk
• 2 cups (120 g) panko or fresh breadcrumbs mixed with 1/4 cup (25 g) grated Parmesan and 1 tsp dried oregano
• Neutral oil, for shallow frying
• For the napoli sauce: 2 tbsp olive oil, 2 garlic cloves sliced, 1 can (14 oz / 400 g) crushed tomatoes, 1/2 tsp sugar, 4 basil leaves, salt
• 4 slices good ham
• 1 1/2 cups (150 g) grated mozzarella
• To serve: chips (fries) and a dressed green salad

Steps

1. Make the sauce: warm the olive oil and garlic in a saucepan over medium heat until the garlic sizzles, 1 minute. Add the tomatoes, sugar and a pinch of salt and simmer 15 minutes until thick. Stir in the torn basil.
2. Put each chicken piece between plastic wrap and pound with a meat mallet or rolling pin to an even 1/2 inch (1 cm) thick. Season both sides.
3. Set up three dishes: flour, egg and the crumb mix. Dredge each piece in flour, dip in egg, then press firmly into the crumbs on both sides. Rest 10 minutes on a rack.
4. Heat the oven broiler (grill) on high. Heat 1/2 inch (1 cm) of oil in a large skillet over medium-high heat to 350F (175C).
5. Fry the chicken 2 at a time, 3 to 4 minutes per side, until deep golden and cooked through (165F / 74C inside). Drain on a rack.
6. Put the schnitzels on a baking sheet. Spread each with 3 tbsp sauce, lay on a slice of ham, then cover generously with mozzarella.
7. Broil 3 to 4 minutes until the cheese bubbles and browns in spots.
8. Serve straight away with chips and salad beside it, not underneath.

Contains: Wheat, egg, milk.