Chicken Parmigiana Buffalo Mozzarella (Print Version)
Tender chicken with ham and rich mozzarella, paired with a vibrant roast capsicum and tomato salad.
# Ingredients:
→ Chicken Parmigiana
01 -
4 boneless skinless chicken breasts
02 -
Plain flour for dredging
03 -
2 cups fine dry breadcrumbs
04 -
1 tbsp fresh rosemary, chopped
05 -
1 tbsp sesame seeds
06 -
2 large eggs
07 -
1 cup vegetable oil, or as needed
08 -
200g free-range ham, medium sliced
09 -
1 bottle tomato passata
10 -
1 bunch basil
11 -
400g fresh mozzarella, sliced
→ Roast Capsicum and Tomato Salad
12 -
3 red capsicums
13 -
3 green capsicums
14 -
3 garlic cloves, roughly chopped
15 -
1 tsp sea salt flakes
16 -
6 tomatoes, peeled, seeded, cut into thin wedges
17 -
Handful flat leaf parsley, roughly chopped
18 -
1 tsp smoked sweet paprika
19 -
125ml extra-virgin olive oil
20 -
60ml sherry vinegar
# Steps:
01 -
Cut off any fat, bone, or gristle from chicken breasts, then slice on an angle into 1-centimetre-thick slices. Lightly season with salt and pepper.
02 -
Spread plain flour on a plate. In another plate, mix breadcrumbs, chopped rosemary, and sesame seeds. Beat eggs in a wide, shallow bowl.
03 -
Coat each chicken slice in flour and tap off excess. Dip into the beaten egg and allow excess egg to drip back into the bowl. Coat in breadcrumb mixture, ensuring each piece is thoroughly crumbed.
04 -
Heat vegetable oil in a heavy pan over medium-high heat. Fry chicken slices until golden brown on both sides and cooked through, about 8 minutes per batch. Drain on a paper towel-lined tray and remove the paper towels once drained.
05 -
Top each chicken piece with a slice of ham, a tablespoon of passata, a basil leaf, and a covering of sliced mozzarella. Refrigerate if preparing ahead.
06 -
Preheat oven to 180°C. Bake assembled chicken pieces until cheese is lightly browned, about 10 minutes.
07 -
Chargrill capsicums on a barbecue, turning frequently, until skins blacken and begin to peel. Place capsicums in a heat-proof bowl to cool. Peel off skins, discard seeds and membranes, then cut into strips and add to a mixing bowl.
08 -
Chop garlic with sea salt flakes to form a paste. Combine garlic paste with capsicum strips, tomatoes, parsley, smoked paprika, olive oil, and sherry vinegar. Mix well and serve warm.
# Helpful Notes:
01 -
For a vegetarian version, use eggplant instead of chicken and omit the ham.
02 -
The parmigiana can be prepared ahead of time and baked right before serving.