Two Souls One Spoon: Chicken parmi recipe

This week on Two Souls One Spoon we are taking you down under with this Aussie pub classic, Chicken Parmi.

Serves 2

Country: Australia

Ingredients

Glug of olive oil

1/2 a lemon zest

75g panko bread crumbs

2 chicken breasts

10g parmesan

salt and pepper

1tsp oregano

170g passata

1 small onion

2 garlic cloves

1tsp dried basil

1/2 mozzarella ball

fresh basil leaves to garnish

50g of plain flour

1 egg

3 medium potatoes

salt and pepper

glug of olive oil

1tsp paprika

Preheat the oven to 180°C fan oven.
Cut the potatoes into wedges leaving the skins on.
In a large mixing bowl combine the potatoes with the oil, paprika, salt and pepper.
Once coated, place on a baking tray and distribute evenly. Try not to let the wedges touch each other.
Place into the oven on the middle shelf for 30 minutes.

Combine the bread crumbs, lemon zest, parmesan, and oregano into a large bowl and season with salt and pepper.
Crack the egg into a second bowl and whisk
In a third bowl, add 50g of plain flour.
Proceed to dip each chicken breast into each bowl starting with the flour, then the egg and finally the breadcrumbs to achieve an even coating.
Once coated, place the chicken breasts to one side and heat a glug of olive oil in a frying pan.
Once the oil is hot gently add the chicken breasts and cook for 4 minutes each side until golden brown.
When the chicken has browned. place on a baking tray and cooking in the oven with the wedges at 180°C for 15 minutes until the chicken is cooked all the way through.
Whilst the chicken is in the oven, chop the onion and gently fry in a small pan along with the crushed garlic cloves.
Then add the tomato passata and dried basil and leave to simmer for a few minutes.
When the chicken is out of the oven, pour over the tomato mixture and add thin slices of mozzarella on top, along with fresh basil leaves before placing under a preheated grill until the cheese is melted and bubbling.
Serve immediately with the crispy wedges and a side salad.