Chicken Parmigiana with a Truffle Chip Crumb
Enjoy a classic dish with a luxurious twist. The simple switch from regular breadcrumbs to crispy truffle chips elevates the flavour of this dish immensely. The umami of truffle mingles with the acidity of tomato and delicate buffalo milk mozzarella, producing a more-ish dish perfect for a weeknight dinner.
2 chicken breasts, halved horizontally
1½ cup Girolomoni organic ‘00’ flour
2 eggs, whisked
3 packets Torres truffle chips, crushed into crumbs
¾ cup extra virgin olive oil (EVO)
1 jar Sabato basil pasta sauce
125g Clevedon Buffalo Co. mozzarella
½ cup freshly grated Parmigiano-Reggiano
Sal de Añana spring salt, to season
Freshly cracked black pepper, to season
Fresh basil, to garnish (optional)
Preheat oven on 195°C at the fan-grill setting.
Lay chicken pieces flat on a cutting board and cover with clingwrap. Tenderise the chicken with a meat tenderiser or a rolling pin until each piece is 1-2cm thick.
Heat EVO in a large frying pan over medium-low heat. While the oil is heating up, prepare the chicken.
Set up flour, eggs and crushed truffle chips in three separate vessels for dipping.
Dip each chicken piece into flour, followed by eggs, then coat well in truffle chip crumbs. Set aside on a clean plate.
Once the olive oil is hot, fry two chicken pieces at a time for 3-4 minutes on each side, or until golden brown.
Transfer the fried chicken breasts to a baking dish, then pour over the basil pasta sauce.
Gently tear the mozzarella and place evenly over the chicken. Sprinkle with grated Parmigiano, and season with salt and pepper. Bake in the oven for 10-15 minutes, or until the cheese is golden and bubbling.
Serve garnished with fresh basil leaves.