Kelly's Classic Parma Recipe
Crumbed breast fillet, Napoli sauce, Virginian ham, topped with our 3 cheese blend
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Ingredients
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Parma
Method
Parma
Prepare chicken
Trim any visible fat from the chicken breasts. If breasts are large (about 8–10 oz each), butterfly them or pound to an even 1/2 inch (1.2 cm) thickness between two sheets of plastic wrap using a meat mallet or heavy skillet. Pat dry with paper towel.
Set up breading stations
In three shallow dishes set up: (1) flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper; (2) beaten eggs whisked until smooth; (3) breadcrumbs mixed with 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Press breadcrumbs gently to combine.
Bread the chicken
Working one piece at a time: dredge a chicken fillet in the seasoned flour, shaking off excess; dip into the beaten eggs until fully coated; press firmly into the breadcrumb mixture to adhere a generous, even coating. Place breaded fillets on a wire rack or plate and let rest 5 minutes to set.
Shallow fry the fillets
Heat a large skillet over medium heat and add vegetable oil to reach roughly 1/8–1/4 inch depth. When oil shimmers (about 350°F / 175°C), add 2 fillets without crowding. Fry 3–4 minutes per side until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer to a paper-towel lined tray to drain. Repeat with remaining fillets. (Chicken will finish cooking in the oven.)
Preheat oven
Preheat oven to 200°C (400°F). Lightly oil a baking tray or line with baking paper.
Assemble the parmesan
Place the fried fillets on the prepared baking tray. Spoon about 1/2 cup Napoli sauce onto each fillet and spread evenly to cover the crumbed surface. Top each with two slices of Virginian ham (overlap as needed). Combine the mozzarella, cheddar and the 1/4 cup grated Parmesan in a small bowl and sprinkle evenly over each ham-covered fillet so edges are well covered.
Bake to melt and finish cooking
Bake in the preheated oven for 8–12 minutes, or until the internal temperature of chicken reaches 74°C (165°F) and cheese is melted, bubbling and lightly golden on top. If you prefer a browner top, finish with 1–2 minutes under the grill/broiler—watch closely to avoid burning.
Rest and garnish
Remove parmas from oven and let rest 2–3 minutes. Squeeze the optional lemon over each if using, garnish with fresh basil leaves and a light sprinkle of extra grated Parmesan.
Serve
Serve hot with your choice of sides (chips, salad or vegetables). Ensure each portion includes one crumbed, sauced and cheese-topped fillet.