![]() ![]() Not the end of the world to leave it out.ĭry brine is essential for juicy chicken parmigiana! It’s simple and quick, so don’t skip this step. See recipe for alternatives and substitutions. Italian Mixed Herbs – purchased pre mixed from any grocery store. The pepper and herbs will infuse with subtle flavour and Salt and pepper – the salt on the chicken acts like a typical chicken marinade, trapping moisture in the flesh so the chicken is extra juicy and moist once cooked. Boneless thighs works just as well and is in fact juicier, but you’ll need to pound them so they’re even thickness all over Nice and easy – and works like magic!Ĭhicken – I like to use breast for ease because once cut horizontally, it forms 2 perfect steaks even without pounding. What you need for the dry brineĪll you need for this dry brine is salt, pepper and an Italian herb mix. ![]() Dry brine is better than the typical liquid marinades because they will cause the chicken to leech liquid as it cooks, making the crumb soggy. So we’re using a simple dry brine that acts as a marinade to keep the chicken juicy. Schnitzel-thin chicken take just 4 minutes to cook – we want to fry for 4 minutes THEN bake for 15 minutes to make that cheese molten! The first step is to make sure the chicken stays juicy after the double cook (fry + bake) because this essentially overcooks the chicken. (And guess what? This recipe includes a bonus NO FRY version. MARINADE the chicken to keep it juicy throughout the double cook Įxtra crispy schnitzel – nobody likes a soggy schnitzel!Įxtra flavourful sauce thanks to a splash of white wine and chicken stock, finished with a sprinkle of fresh basil.Īre you ready for the best Chicken Parmigiana of your life? Here we go! ![]() Layers upon layers of seasoning – on and in the chicken, the egg wash, the crumbing, and the sauce This homemade version puts those to shame. But don’t abbreviate the recipe!Īussies love good pub grub. But all too often, the standard pub Parmi comes with soggy crumbing, dry chicken, a sub-par tomato sauce and greasy melted cheese. Chicken Parmigiana (or Chicken Parmesan) – the great pub favourite has finally landed! P ollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you’ll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken.Ībbreviate the name as much as you want. ![]()
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