favorite
print
like
Serves
US | Metric
Ingredients
Breaded Chicken
  • 2 Chicken Breasts (Butterflied)
  • 200 g Panko Breadcrumbs
  • 3 tbsps Plain Flour
  • 3 Eggs (Whisked)
  • Salt & Pepper
  • 250 g Mozzarella (Drained & Sliced)
  • 500 ml Vegetable Oil
Marinara Sauce
  • 400 g Mutti Passata
  • 400 g Chopped Tomatoes
  • 4 Garlic Cloves (Finely Sliced)
  • 2 tbsps Olive Oil
  • 1 Red Chilli (Sliced)
  • Small Handful Of Fresh Basil
  • 1 tsp Dried Italian Herbs
  • Salt & Pepper
Chicken Parm Chicken Parm

Chicken Parm

Got Inspiration For This From Action Bronson

Made using Mutti Passata

Prep 10 minutes
Total 40 minutes
  1. To make the marinara sauce, grab a high sided non stick frying pan and place over medium/high heat. Add the olive oil, garlic and chilli and begin to cook for 2-3mins until garlic is soft. Add the passata, dried herbs & chopped tomatoes and begin to mix together, turn heat to medium and cook for 8-10mins until reduced by half. Once reduced put in the basil and stir through and season according to taste. Set aside.
  2. Place the chicken breast on a piece of clingfilm, then place clingfilm on top and with a rolling pound the chicken until its roughly 2 cm thick.Repeat for other chicken breast.
  3. Set up your breading station with 3 trays, one with panko, one with eggs, one with flour. Grab your chicken and coat it in the flour mixture and pat to get rid of excess flour, then dip it in the egg mixture and make sure to thoroughly coat the breast then finally drop it in the panko and try and make it full covered in breadcrumbs and once done, place on a plate. Repeat for other breast.
  4. Place vegetable oil in large pot over a medium/high heat, once oil reaches 170℃ then drop one of the breasts in and cook for 8mins, turning over every 2mins for even cooking until crispy and golden, take out the pan and onto a plate of kitchen roll to drain excess oil. Repeat for other breast.
  5. Preheat the grill to high heat.
  6. In an oven dish spoon 2 ladles of the marina mixture in and smear around then add the crispy chicken, then spoon the marina in and around the chicken. Add the mozzarella slice on top of the chicken.
  7. Place the dish under the grill to cook for 5-7mins until cheese melts and browns and gets a bit gnarly.
  8. Once done, plate up and serve. Enjoy

Optional

  • Serve on spaghetti
Chicken Parm Chicken Parm

Chicken Parm

Got Inspiration For This From Action Bronson

Made using Mutti Passata

favorite
print
like
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Breaded Chicken
  • 2 Chicken Breasts (Butterflied)
  • 200 g Panko Breadcrumbs
  • 3 tbsps Plain Flour
  • 3 Eggs (Whisked)
  • Salt & Pepper
  • 250 g Mozzarella (Drained & Sliced)
  • 500 ml Vegetable Oil
Marinara Sauce
  • 400 g Mutti Passata
  • 400 g Chopped Tomatoes
  • 4 Garlic Cloves (Finely Sliced)
  • 2 tbsps Olive Oil
  • 1 Red Chilli (Sliced)
  • Small Handful Of Fresh Basil
  • 1 tsp Dried Italian Herbs
  • Salt & Pepper

  1. To make the marinara sauce, grab a high sided non stick frying pan and place over medium/high heat. Add the olive oil, garlic and chilli and begin to cook for 2-3mins until garlic is soft. Add the passata, dried herbs & chopped tomatoes and begin to mix together, turn heat to medium and cook for 8-10mins until reduced by half. Once reduced put in the basil and stir through and season according to taste. Set aside.
  2. Place the chicken breast on a piece of clingfilm, then place clingfilm on top and with a rolling pound the chicken until its roughly 2 cm thick.Repeat for other chicken breast.
  3. Set up your breading station with 3 trays, one with panko, one with eggs, one with flour. Grab your chicken and coat it in the flour mixture and pat to get rid of excess flour, then dip it in the egg mixture and make sure to thoroughly coat the breast then finally drop it in the panko and try and make it full covered in breadcrumbs and once done, place on a plate. Repeat for other breast.
  4. Place vegetable oil in large pot over a medium/high heat, once oil reaches 170℃ then drop one of the breasts in and cook for 8mins, turning over every 2mins for even cooking until crispy and golden, take out the pan and onto a plate of kitchen roll to drain excess oil. Repeat for other breast.
  5. Preheat the grill to high heat.
  6. In an oven dish spoon 2 ladles of the marina mixture in and smear around then add the crispy chicken, then spoon the marina in and around the chicken. Add the mozzarella slice on top of the chicken.
  7. Place the dish under the grill to cook for 5-7mins until cheese melts and browns and gets a bit gnarly.
  8. Once done, plate up and serve. Enjoy

Optional

  • Serve on spaghetti