|Cucina del Capitano’s Chicken Parmigiana Recipe
In the mood for some Italian food? Learn how Carnival’s Cucina del Capitano makes
the Italian favorite Chicken Parmigiana!
A dish this amazing takes good stuff. Specifically, this good stuff:
To cook the chicken:
- 10 chicken breasts
- 60ml olive oil
- 5 garlic cloves
- 900g panko bread crumbs
- 6 eggs
- 170g flour
- 230g whole mozzarella
For the sauce:
- 1 can of San Marzano tomato sauce
- 5 garlic cloves, sliced
- 120ml olive oil
- salt (to taste)
- crushed red pepper (to taste)
- 7g fresh basil
- fried basil for garnish
For the parmesan crumble:
- 20g parmesan cheese
- 130g cubed butter
- 140g high-gluten flour
- salt (to taste)
How to make it:
Lose the canned stuff. Making tomato sauce is easy.
- In a hot saucepan oiled up with olive oil, sauté the garlic, the crushed red pepper and the San Marzano tomatoes. Stir continuously.
- Cook for 30 minutes and finish with salt, pepper and more olive oil (plus a little sugar if you’d like). The sauce should be very light in consistency.
Make parmesan crumbles your favorite way… or this way:
- Grab a blender and add grated parmesan cheese, butter, high-gluten flour and salt.
- Blend well, then pass through a fine sieve.
- Scatter the mixture across a baking tray and bake for 115°C for 8 minutes, or until crisp and light golden-brown in colour. When cold, break it into crumbles and store in an airtight container.
Finally, it’s chicken time:
- Trim and clean the chicken breast. Cover it so it doesn’t squirt, then pound it with a steak hammer (or meat flattener) until it’s pretty flat. Just make sure the overall shape is retained.
- Beat the eggs, dip the chicken in there and then cover the chicken with panko bread crumbs.
- Shallow-fry the chicken in olive oil along with spring of rosemary and hand-crushed garlic until chicken is cooked. (You’ll know when it’s a nice golden colour on all sides.)
Let’s bring it all together:
- Top the cooked meat with tomato sauce. (Reserve some sauce for later.)
- Place thin slices of mozzarella cheese atop the sauce.
- Gratinate (look it up!) the assembled chicken in a salamander (in this case, we’re talking about the stove) until the cheese melts.
- After removing from the salamander, sprinkle with chopped parsley and chilli flakes.
- Pour more tomato sauce onto a plate and place the assembled chicken atop the sauce.