Aussie Chicken Parma

with Chips and Salad
Chicken parmigiana (pollo alla parmigiana in Italian!) is known in Australia as Parm, Parma, or Parmi. We hope this dish pays homage to all our Australian customers. Enjoy!
NEW!
Cals 884 · Prot 57 · Carbs 111 · Fat 20
Chef's choice
Family-Friendly
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30 min
Aussie Chicken Parma with Chips and Salad
Chicken parmigiana (pollo alla parmigiana in Italian!) is known in Australia as Parm, Parma, or Parmi. We hope this dish pays homage to all our Australian customers. Enjoy!
NEW!
Cals 884 · Prot 57 · Carbs 111 · Fat 20
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken parma
Chicken breast
300 Grams
Parmesan 4*
45 Grams
Plain flour 10*11*
50 Grams
Salt
1 Tsp
Garlic onion powder
4 Grams
Eggs 5*
1 Piece
Panko bread crumbs
60 Grams
Vegetable oil
1 Tbsp
Grated mozzarella 4*
60 Grams
Sides
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Romaine lettuce
200 Grams
Olive oil
2 Tbsp
Balsamic vinegar 14*
15 ML
Black pepper
0.5 Tsp
Sauce
Brown onion
0.5 Piece
Garlic cloves
1 Piece
Tomato passata
200 Grams
Chicken stock cube 5*
0.5 Piece
Brown sugar
5 Grams
Fresh basil
15 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a baking tray. Drizzle with oil and sprinkle with salt. Toss the chips in the oil until they are fully coated. Bake for 30 min.
Bread chicken

2 Bread chicken

Meanwhile, grate the Parmesan. In a bowl, combine the floursaltpepper and garlic onion powder. Add the eggs to a second bowl and whisk. Add the panko and Parmesan to a third bowl. Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.
Bake

3 Bake

Carefully turn the chicken in the flour, followed by the eggs and finally in the panko. Heat a pan over a medium heat with a generous drizzle of oil. Once hot, add the chicken to the pan and fry for 2 min on each side until golden. Transfer to a baking tray and bake for 10 min (reserve the pan - just wipe it clean).
Make sauce

4 Make sauce

Meanwhile, peel and very finely chop the onions and garlic. Heat the reserved pan over a medium heat with a drizzle of oil. Add the onions with a pinch of salt and fry for 6 min. Add the garlic and cook for 1 min further. Add the tomato passata, stock cube and brown sugar. Reduce the heat to low and simmer for 10 min (add a splash of water if it gets too thick). 
Prep

5 Prep

Meanwhile, chop the romaine lettuce roughly. Chop the basil leaves finely and add them to the tomato sauce. Once the chicken has been cooking for 10 min, top it with the mozzarella. Bake for 5 min further or until the chicken is cooked through.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
Serve

6 Serve

In a large bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper. Add the romaine and toss. Serve the chicken parma with the sauce, chips and salad to the side. 
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