Well I don't care what it's called. Apparently within Australian culinary circles (eyeroll) there is a big debate about whether this is a 'parmi' or a 'parma'. It is a Chicken Parmigiana, which indicates to me it should be called 'parmi' purely on spelling!
Either way, this old pub favourite can be found in menus across this wide brown land of ours and they have varying deliciousness. This version is completely without fault, gluten free (you're welcome!) and paired with the also oddly named Marinara Sauce, and some good old oven fries, you will be in pub heaven without the trip down the road.
Where's the beer? That should probably be your only question about this one!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams Almonds BUY
- 50 Grams Parmesan cubed
- 1 Teaspoon Smoked Paprika
- 1 egg, whisked
- 2 Tablespoons Cornflour or Cornstarch
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 8 Tablespoons Marinara Sauce Plus more for serving Recipe
- 4 Slices ham
- 4 Slices Mozzarella
- 2-4 chicken breast fillets, butterflied
Preheat oven to 180C and line a baking tray with baking paper.
To make crumb, place almonds, parmesan and paprika into the Thermomix bowl and mill 10 sec/speed 10.
Flatten chicken in between 2 sheets of baking paper, using a rolling pin or mallet.
Coat chicken in flour, egg, then the crumb. Place on the prepared tray, drizzle in oil.
Bake for 35 minutes or until cooked through.
Top each chicken breast with ham, a little marinara sauce and mozzarella.
Serve with salad and oven fries.
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