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PREP 30 minutes
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

For the sauce
  • 2 tbsps olive oil
  • 3 shallots
  • 2 tbsps brown sugar
  • 3 cloves of garlic, finely sliced
  • 2 tins of chopped Italian tomatoes
  • 2 tbsps fresh oregano
  • 1 tbsp fresh basil
  • 1 tsp fresh thyme
  • 1 tsp fresh parsley
  • salt and pepper to taste
For the chicken
  • 4 chicken breasts
  • 50 g flour
  • 50 g cornflour
  • liberal amount of salt and pepper
  • 2 eggs, beaten
  • panko breadcrumbs
  • 75 ml olive oil
  • 50 g butter
For the chips
  • 4 baking potatoes
  • 1 large pinch of good quality sea salt flakes
  • 50 ml Olive Oil
Chicken Parmigiana and Chips

Chicken Parmigiana and Chips

For the sauce

  1. Heat a sauce pan on a medium high heat with a good amount of olive oil.
  2. Finely slice 3 shallots and throw them into the oil.
  3. Add 2 table spoons of brown sugar, coat the shallots and cook for 5 minutes until starting to turn golden. Stir often to avoid catching.
  4. Add 3 finely sliced pieces of garlic, stir and cook for a further 2 minutes. Don’t let the garlic catch.
  5. Once the shallots are caramelised add 2 tins of good quality chopped Italian tomatoes and stir through and bring to the boil.
  6. Once boiled, turned the heat to low, add the oregano, basil, thyme and parsley.
  7. Season to taste with salt and pepper.
  8. If there is still a little acidity to the sauce, add a pinch or 2 more of sugar (you want the sauce to have a little sweetness).


For the chicken

  1. Preheat oven to 190℃.
  2. Make a mix of half flour, half corn flour, salt, pepper, table spoon of smoked paprika.
  3. Set up a separate bowls of the flour mix, egg wash and panko bread crumbs.
  4. Cover the chicken steaks/chicken breast in flour, shake off the excess, then into the egg wash, then panko, then back into the egg wash, then another dunk in the panko.
  5. Set a cast iron pan on a medium high heat with a good amount of olive oil.
  6. Pan fry off each side of the chicken for 2-3 minutes aside or until golden.
  7. Then add butter to the pan and remove from heat. - Top with your homemade tomato sauce and cheese and put in the oven for 10-12 minutes.


For the chips

  1. Preheat oven to 190℃.
  2. cut potatoes into chip shape obviously!
  3. Put the chips in a pan of cold heavily salted water and bring to the boil stirring through occasionally - As soon as it comes to the boil remove from heat and drain.
  4. Whack the chips on to a grease proof papered baking tray.
  5. Cover heavily in olive oil and a generous amount of Maldon Sea Salt.
  6. Roast for 20-25 minutes then remove and retoss the chips, add more salt or oil if needed then add back to the oven until crispy, but not too crispy!
Chicken Parmigiana and Chips

Chicken Parmigiana and Chips

PREP 30 minutes
TOTAL 1 hour 30 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

For the sauce
  • 2 tbsps olive oil
  • 3 shallots
  • 2 tbsps brown sugar
  • 3 cloves of garlic, finely sliced
  • 2 tins of chopped Italian tomatoes
  • 2 tbsps fresh oregano
  • 1 tbsp fresh basil
  • 1 tsp fresh thyme
  • 1 tsp fresh parsley
  • salt and pepper to taste
For the chicken
  • 4 chicken breasts
  • 50 g flour
  • 50 g cornflour
  • liberal amount of salt and pepper
  • 2 eggs, beaten
  • panko breadcrumbs
  • 75 ml olive oil
  • 50 g butter
For the chips
  • 4 baking potatoes
  • 1 large pinch of good quality sea salt flakes
  • 50 ml Olive Oil

For the sauce

  1. Heat a sauce pan on a medium high heat with a good amount of olive oil.
  2. Finely slice 3 shallots and throw them into the oil.
  3. Add 2 table spoons of brown sugar, coat the shallots and cook for 5 minutes until starting to turn golden. Stir often to avoid catching.
  4. Add 3 finely sliced pieces of garlic, stir and cook for a further 2 minutes. Don’t let the garlic catch.
  5. Once the shallots are caramelised add 2 tins of good quality chopped Italian tomatoes and stir through and bring to the boil.
  6. Once boiled, turned the heat to low, add the oregano, basil, thyme and parsley.
  7. Season to taste with salt and pepper.
  8. If there is still a little acidity to the sauce, add a pinch or 2 more of sugar (you want the sauce to have a little sweetness).


For the chicken

  1. Preheat oven to 190℃.
  2. Make a mix of half flour, half corn flour, salt, pepper, table spoon of smoked paprika.
  3. Set up a separate bowls of the flour mix, egg wash and panko bread crumbs.
  4. Cover the chicken steaks/chicken breast in flour, shake off the excess, then into the egg wash, then panko, then back into the egg wash, then another dunk in the panko.
  5. Set a cast iron pan on a medium high heat with a good amount of olive oil.
  6. Pan fry off each side of the chicken for 2-3 minutes aside or until golden.
  7. Then add butter to the pan and remove from heat. - Top with your homemade tomato sauce and cheese and put in the oven for 10-12 minutes.


For the chips

  1. Preheat oven to 190℃.
  2. cut potatoes into chip shape obviously!
  3. Put the chips in a pan of cold heavily salted water and bring to the boil stirring through occasionally - As soon as it comes to the boil remove from heat and drain.
  4. Whack the chips on to a grease proof papered baking tray.
  5. Cover heavily in olive oil and a generous amount of Maldon Sea Salt.
  6. Roast for 20-25 minutes then remove and retoss the chips, add more salt or oil if needed then add back to the oven until crispy, but not too crispy!
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