SANAME - Ultimate Chicken Parmigiana Recipe

Butterfly & Season Chicken Breasts:

• 3 chicken breasts halved horizontally to form hearts

• Sea Salt / Cracked Black Pepper / Italian Herbs / sprinkle 1/2 Scoop of SANAME SUPERBONE chicken bonebroth over the 3 butterflies breasts & rub in

1 - Milk Bath:

• 1/3 cup of Full Cream Lactose Free Milk + 1 tsp of melted SALTED REAL BUTTER

2 - Flour Dust:

• 1/3 cup plain flour

3 - Egg Dredge:

• 3 eggs - whisk with fork

4 - Panko Breadcrumbs:

• 1 x 200g box of Panko breadcrumbs (200g does 3 chicken breasts)
• 2 tsp of Italian herbs

Shallow Pan-Frying: 

• 1.5 - 2 cups olive oil (or vegetable oil)

Parmigiana Topping Layers

• 700g Jar of Tomato Passata
• 150g Shaved Ham off the Bone
• 250g Perfect Bake Cheese (Cheddar, Mozzarella and Parmesan)
• 100g Shredded Parmesan Cheese

Garnish (optional)

• Side Mixed Salad with Italian Parsley, Basil & Coriander chopped up through it an Air Fryed Chippies
• Squeeze 1/4 of a fresh lemon over your parmi just before you eat it 

Instructions:

1.  Preheat Oven 180 degrees
2. Butterfly Chicken Breasts and Season with Salt/Pepper/Italian Herbs / SUPERBONE
3. Setup the 4 x baths (Milk / Flour / Egg / Panko mix)
4. Melt Salted Butter in the microwave for 20secs mix into the milk bath
5. Mix Italian Herbs through Panko Crumbs
6. BATH & COAT chicken breasts (takes about 3secs each side in each bath)
   1. Submerge 1 Chicken Breast into the milk/butter bath till covered then turn over and dunk & remove and place into flour and lightly coat completely on both sides then move to the egg bath and dunk both sides completely but not for too long otherwise flour will start to come off,  then move straight to the panko mix, generously cover both sides of breast then stack on plate
   2. Repeat for all 3 Chicken Breasts
7. Put Olive oil in a Deep Frying Pan & put on High Heat then reduce to half way mark when HOT.  You will know when it's ready by getting random bit of crumb mixture that fell off at the panko stage and popping it into the pan and if it starts to fizzle you know you are good to go
8. We used Gas Stovetop so it's literally 20secs each side to cook it to a perfect GOLDEN BROWN Crispy Juicy perfection. Don't Overcook them as they still have to go in the oven & make sure that you have enough oil to submerge the parmi fully so it fries off evenly
9. Repeat Fry off for each Parmi and place then on the oven baking tray
10. Pour 1/3 of the Tomato Passata on each topside of the chicken breast to cover
11. Place shaved ham on top
12. 1/3 of Perfect Bake Cheese on each Parmi
13. Top with desired amount of Parmesan Cheese
14. Put in oven and watch them cook till you start to get those nice brown bits on the cheese
15. when the cheese has fully melted that's when you can put your chips in the air fryer as they dont take long to cook in there
16. toss salad together while you wait for the cheese to melt & brown up
17. plate up salad, chips & parmi when ready and garnish with basil & lemon quarter - squeeze lemon over just before your dig in... 
18. ENJOY!!