Chicken Parma & Polenta Chips
An Australian favorite! Home cooked chicken parma with not traditional crispy polenta chips.
Ingredients for Chicken Parma & Polenta Chips
4 chicken thighs
2 eggs
150g bread crumbs
130 g flour
Parmesan cheese to taste
Half teaspoon paprika powder
garlic & onion powder
Teaspoon dried oregano
salt, pepper
275g polenta
1,2L water
50g butter
50g parmesan & gouda cheese
Ingredients for Sauce
500ml tomato passata
1 finely chopped red onion
2 finely chopped garlic cloves
juice of 1/4 lemon
thyme, basil, rosemary, parsley
salt, pepper, oil
ham or mortadella
mozarrella & parmesan cheese
METHOD
Start with the polenta.
Bring water to boil and slowly add polenta while stirring.
Cook until tender, stirring every few minutes.
Once polenta is tender add butter and cheese and mix in till combined.
Season to taste.
Pour into a parchment lined dish and put in the fridge to set.
Once polenta has set slice into chips size pieces.
Arrange them on a parchment lined oven tray and brown in a 200 degrees Celsius preheated oven.
Next comes the sauce.
Heat oil in a pan and add onions. Cook for a couple of minutes.
Add garlic till fragment.
Add tomato passta and bring to a boil.
Add herbs and cook till think and tasty.
Now to the chicken. Beat thighs in a plastic bag till even thickness.
Mix dried spices and cheese through bread crumbs.
Coat chicken in flour, then dip in egg and coat in breadcrumb mixture.
Heat oil to 150-160 degrees Celsius and cook chicken till golden brown.
Remove chicken from pan and put on a rack.
Build Parmigiana with chicken schnitzel, ham or mortadella, sauce and top with cheese.
Put in the 200 degrees Celsius oven till cheese is melted.
ENJOY with a nice side of crispy, crunchy polenta chips.