Angry Chicken Schnitty Parm
A proper chicken parmigiana with a spicy edge - golden schnitzels nestled into a bubbling chilli tomato sauce, topped with pecorino and a whole burrata sliced open on top to melt over everything.
Serves: 4-6
Prep time: 15 minutes
Cook time: 30 minutes
INGREDIENTS
4 freshly crumbed chicken breast schnitzels (ask your favourite butcher)
3 cups high heat oil (peanut or rice bran), for shallow frying
3 tbsp olive oil
6 garlic cloves, minced
1 tsp chilli flakes, adjust to taste (omit for a family-friendly version)
2 x 400g cans crushed tomatoes
16 fresh basil leaves
1 punnet cherry tomatoes or baby truss tomatoes
1 cup grated pecorino
2 fresh burrata (or fresh mozzarella)
4 cups rocket leaves, to serve
oil and vinegar dressing, to serve
salt, for seasoning
METHOD
Preheat the oven to 180°C fan-forced.
In a large pan, sauté the garlic and chilli flakes in the olive oil until the garlic turns just golden.
Pour in the crushed tomatoes and stir well. Add the basil leaves and cherry tomatoes, toss together, and place the pan in the preheated oven.
Bake until the sauce is bubbly and slightly reduced, about 15 minutes.
While the sauce is in the oven, shallow fry the chicken schnitzels in the peanut or rice bran oil until golden and crispy on both sides. Keep warm until ready to serve.
Carefully remove the pan with the tomato sauce from the oven. Nestle the cooked schnitzels into the sauce.
Generously sprinkle the pecorino over the chicken and return to the oven. Bake until the cheese has melted and turned golden, 5-10 minutes.
While the chicken, sauce and cheese are still hot, place the burrata over the top and slice it open so the cheese melts and relaxes over everything.
Serve with the spicy tomato sauce and cheese on top, alongside a big pile of rocket dressed simply with oil and vinegar. Add extra cracked pepper if desired.
HINTS
Omit the chilli flakes entirely if you're serving this to a mixed crowd that includes spice-sensitive eaters - the dish holds up just as well without the heat.
A large roasting pan is the move here if you're cooking for a crowd; it lets you fit all the schnitzels and sauce together without crowding.
Slice the burrata open right at the table or just before serving - that first cut releasing all the creamy centre over the hot chicken is half the appeal of this dish.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: 12500 kJ (2990 cal)
Protein: 210 g
Fat: 175 g
Saturated fat: 55 g
Carbohydrate: 95 g
Sugars: 30 g
Sodium: 4200 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.