By 33RECIPES

CRISPY CHICKEN PARM WITH CREAMY TOMATO TORTIGLIONI

Ingredients

4 servings

FOR THE CHICKEN

2chicken breasts

large

70gplain flour

2eggs

beaten

100gpanko breadcrumbs

30gParmesan

finely grated

1 tspgarlic powder

1 tsponion powder

1 tspsmoked paprika

1 tspItalian seasoning

½ tspAromat

½ tspblack pepper

salt

to taste

Oil

for shallow frying

FOR THE TOMATO SAUCE

1 Tbspolive oil

0.5onion

finely diced

3garlic cloves

minced

1 Tbsptomato purée

300mlpassata

1 tspItalian seasoning

½ tspsmoked paprika

1 tspall purpose seasoning

1 tspadobo seasoning

½ tspchilli flakes

or to taste

½ tspsugar

Salt

black pepper

to taste

Fresh basil

optional

FOR THE CREAMY PASTA

250gtortiglioni

tomato sauce

the left over

80mldouble cream

30gParmesan

finely grated

50mlpasta water

reserved, as needed

FOR THE CHICKEN TOPPING

125gmozzarella

grated or torn

30gParmesan

Fresh basil

or parsley

Chilli flakes

optional

Instructions

PREPARE THE CHICKEN

Step 1

Butterfly each chicken breast to create 4 thinner cutlets. If necessary, gently pound them to an even thickness so they cook evenly.

Step 2

Season both sides with the garlic powder, onion powder, smoked paprika, Italian seasoning, Aromat, black pepper and a little salt.

BREAD THE CHICKEN

Step 3

Prepare three separate dishes. Add the plain flour to the first. Add the beaten eggs to the second. In the third, combine the panko breadcrumbs and 30g Parmesan.

Step 4

Coat each chicken cutlet first in flour, shaking off the excess

Step 5

Then dip into the egg

Step 6

finally press firmly into the Parmesan-panko mixture.

Step 7

Leave the breaded chicken to rest for around 10 minutes while you begin the sauce.

MAKE THE TOMATO SAUCE

Step 8

Heat the oil in a saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened.

Step 9

Add the garlic and cook for around 30 seconds before stirring in the tomato purée.

Step 10

Fry the purée for 1–2 minutes to deepen the flavour.

Step 11

Pour in the passata and add the Italian seasoning, smoked paprika, all purpose, adobo, chilli flakes, sugar, salt and black pepper.

Step 13

Set aside some of this sauce for topping the chicken before adding any cream.

FRY THE CHICKEN

Step 15

Add the chicken without overcrowding the pan and shallow-fry for approximately 3–4 minutes per side, depending on thickness, until deeply golden, crisp and cooked through.

COOK THE PASTA

TURN THE SAUCE CREAMY

Step 18

To your remaining sauce add 80ml double cream and stir until you have a rich orange-red creamy sauce.

Step 19

add some of that pasta water

Step 20

Add the parmesan

Step 21

Add the drained tortiglioni and toss thoroughly so the sauce gets right into those ridges and tubes. Add more pasta water a splash at a time until the sauce is silky and clings beautifully to the pasta. Taste and adjust the seasoning.

MAKE IT CHICKEN PARM

Step 22

Preheat your grill/broiler to high. Place the crispy chicken onto a baking tray.

Step 23

Spoon a small amount of the reserved tomato sauce over the centre of each cutlet — don’t completely drown the crispy coating.

Step 24

Top generously with mozzarella followed by Parmesan. Place under the hot grill for approximately 2–4 minutes, watching closely, until the mozzarella is melted, bubbling and beginning to turn golden.

FINISH

Step 25

Top generously with mozzarella followed by Parmesan. Place under the hot grill for approximately 2–4 minutes, watching closely, until the mozzarella is melted, bubbling and beginning to turn golden. Finish with freshly grated Parmesan, basil or parsley and a little chilli flake.