Aussie-Style Chicken Parm
Australians know how to live well, enjoying the great outdoors, fresh air, sunshine and delicious food. So it comes as no surprise that they'd find a quintessential Italian dish to be one of their favorite go-to pub dishes, making Chicken Parmesan an Aussie classic.
In this video, I'll put a spin on a traditional Italian meal to bring you Aussie-Style Chicken Parm!
All Ingredients:
28 oz canned crushed tomatoes
1 cup chopped sweet onion
2 cloves garlic, chopped (or 3 cloves roasted garlic for milder flavor)
1 TBSP Italian seasoning blend
2 large potatoes scrubbed and cut into wedges.
2-3 chicken cutlets
2 cups seasoned bread crumbs*
2 eggs, beaten
2 cups grated parmesan cheese
4-6 slices provolone cheese
1 TBSP crushed dried rosemary
Garlic salt
Salt & pepper
Olive oil
Green salad
FOR THE SAUCE
28 oz canned crushed tomatoes
1 cup chopped sweet onion
2 cloves garlic, chopped (or 3 cloves roasted garlic for milder flavor)
1 TBSP Italian seasoning blend
1 TBSP olive oil
Salt & pepper
In a large skillet over medium heat, add olive oil.
Add onions and garlic, and cook until tender and translucent.
Season with salt and pepper.
Reduce heat to medium-low and add tomatoes and Italian seasoning.
Cook and stir for 5 minutes then reduce to a simmer. Stir occasionally.
FOR THE POTATO WEDGES:
Preheat oven to 425℉ (220℃)
2 potatoes scrubbed and cut into wedges.
1 TBSP crushed, dried rosemary
2 TBSP Olive oil
Garlic salt and pepper
Toss the wedges in olive oil and seasoning.
Place on a sheet pan.
Roast for 30-40 minutes until golden brown and cooked through.
FOR THE CHICKEN
2-3 chicken cutlets
2 cups seasoned bread crumbs
2 eggs, beaten
Olive oil
Using a meat mallet, gently tenderize the cutlets to an even, uniform thickness, not too thin (about 1/2 inch).
Dip the cutlets in the beaten egg, then coat with the breadcrumbs. Shake off the excess.
In a deep, heavy bottom skillet, heat about 1/4 inch of olive oil over medium heat.
In batches, carefully place the breaded cutlets in the hot oil.
Cook for about 4-5 minutes on each side, until golden brown.
Drain on paper towel.
ASSEMBLY
Tomato sauce (as prepared above).
2 cups grated parmesan cheese
4-6 slices provolone cheese
Preheat oven to 425℉ (220℃)
Place the cutlets in an oven-safe baking dish, coated with non-stick spray.
Cover each with tomato sauce, a generous helping of the grated parm (about 1/3 cup each), and provolone slices.
Bake for about 15 minutes or until the internal temperature reaches 165℉ (74℃). If the cheese begins to look too brown, cover with a piece of foil and continue to bake.
Serve over salad with roasted potato wedges on the side.
*If using plain breadcrumbs, season liberally with pepper and garlic salt.
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