Let’s face it, we all miss the pub. This Chicken Parma (not Parmi) with seasoned wedges is the first in a series of ‘ode to the pub’ classic recipes. Complete with sour cream and sweet chilli sauce, no judgement. Crack a cold beer and you’ll be transported straight to your local.
1 small organic onion, finely diced 2 cloves of organic garlic, finely diced 2 tsps of dried oregano 1 ball of Buffalo Mozzarella* A handful of fresh basil leaves Neutral oil for pan frying the schnitzel 2 tbsp of Mount Zero Organic olive oil Spices for wedges such as paprika, garlic powder, onion powder, salt & pepper. 1/2 cup of polenta
*you can use any melty cheese you like.
Method:
1. Let’s start with the potatoes. Cut each potato in half, then cut each half into four wedges. Pop the wedges into a pot of cold salted water. Bring to the boil and cook the wedges for 20-30 minutes. You want the potato cooked through but not mushy. Drain the potatoes and allow them to steam dry. Put the wedges in a large bowl and coat with olive oil. Season with salt & pepper and sprinkle in some spices such as onion, garlic powder and paprika and toss to coat. Sprinkle in a handful of polenta and toss, this will make the wedges extra crispy. Carefully lay out your wedges on a lined baking tray so they aren’t touching each other and roast in a 220c fan-forced oven for 40 minutes, turning halfway through. Done.
2. For the tomato sauce: To be honest, if you’re using our Busugo Italian Sugo, you don’t need to do anything but bring the sauce to a simmer and reduce it a little to intensify the flavours. We have opted to ramp up the flavour by simmering an onion and some garlic in a little olive oil before adding in 2 teaspoons of dried oregano and a handful of basil before pouring in the sugo. Simmer for 5-10 minutes before setting aside.
3. For the chicken, heat some neutral oil in a frying pan, enough to cover the bottom of the pan, and fry for 3-5 minutes on each side. It’s best to fry one schnitzel at a time so as to not overcrowd the pan and reduce the temperature of the oil. Once cooked, set aside on some kitchen paper to drain the excess oil.
4. Now it’s time to assemble your parma. Put the cooked schnitzels on a lined baking tray before topping with a couple of slices of ham. Follow that with a few tablespoons of the sugo, (you will have excess sauce that you could toss through a simple pasta), a few basil leaves and finally some torn buffalo mozzarella.
5. Bang the parmas in the oven and cook for around 10 minutes or until the cheese has melted and started to caramelise. Serve with wedges, pub salad and a cold beer.
