AUSSIE CHICKEN Parmi (No Parmesan, No Fuss) Might be the BEST PARM In the World!

Here’s a classic Australian Chicken Parmi (Chicken Parmi) — the real deal, no-nonsense Aussie Chicken Parmi, just like you’d get down the pub. No Parmesan. No fancy herbs. No pasta. Just crispy schnitzel, ham, rich tomato sauce, mozzarella, hot chips, and a salad. That’s the Aussie way. I’ve heard that some serve with pineapple rings!

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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
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Ingredients (Serves 2)
Chicken:
• 2 boneless chicken breasts (150–180g each)
• 2 tbsp plain flour | 15 g | 1 UK tbsp + 1 US tbsp
• 1 egg, beaten
• 50 g dried breadcrumbs | ½ US cup | ⅓ UK cup
• Salt and pepper to taste
• 2 tbsp vegetable oil | 30 ml (for shallow frying)
Tomato Sauce:
• 1 tbsp olive oil | 15 ml
• 1 garlic clove, minced
• 200 ml tomato passata / marinara | 200 g | ¾ US cup + 1 tbsp | ¾ UK cup
• 1 tsp dried oregano
• ½ tsp sugar
• Salt and pepper to taste
Topping:
• 2-3 slices ham (round or shaved) I usedd smoked for more flavour
• 100 g shredded mozzarella | 1 US cup | ¾ UK cup
To Serve:
• Hot chips (fries)
• Side salad

HOW TO MAKE MARINARA https://youtu.be/a5MjtUQm1is

#backyardchef #chicken #parmi #chickenparm #aussie
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in there Just look at that That is real Aussie chicken pi Hi everyone Welcome to Backyard Chef Arm Rick Today we’re doing an Aussie classic a pub classic Now we’re doing a chicken pi Now everybody knows a chicken palmer but we’re doing a pali Absolutely fantastic It’s a cracking dish It’s a sensational uh recipe Easy to do I’ve got a couple of chicken breasts here Before So before we get on to the chicken breast we have to make up a tomato sauce You can use readym made uh pata or a marinara I’m sure there’s somebody going to complain I didn’t say it right with my teeth But you know you can use a marinara You can know you can use a marinara sauce or pata It’s easy So we’re going to do that first Crack on with the chicken second Okay We got some garlic here Look And it’s a smashing Boom Give it a whack Give it a mince Mince it as small or as big as you like It doesn’t matter You know it’s going in your sauce It’s whatever you like That’ll do for me Not going any further That is super duper Want to be taking a pan that you’re going to use That will do A touch of olive oil in there Want a flame on nice and steady We don’t rush this Our garlic in there Little whiz around Flame doesn’t have to be too high A little bit of salt in there Little bit of pepper Give it a little whiz in with your tomato sauce your pata marinara whatever you are using A nice little stir up on there And we are in with some dried oregano Give it a stir through Right we want a good little minute on here Just bring those flavors in H you can cook it as thick as you like Up to you But we actually want a little bit of a clingy sauce to cling on the top of our chicken Now this is homemade marionara sauce so it we don’t need to add sugar or anything However if you’re using storebought give it a taste You might want to add sugar That’s optional Depends how sour it is You know you don’t want a sour dish That is fabulous That’s flame off Now you might have to cook it a little bit longer if you’re using storebought This is homemade as you know So that’s good enough We want that to cool our chicken Then I’ve got a couple of chicken breasts here And as you can see on all chicken breasts you have that little bit there Look And it gives you a line as a guide Now I don’t particularly want that So we’re going to go voom off there That goes for some other cooking We need to be keeping this chicken fairly even And if you’ve got any of that little bit of bone on there take that off too We don’t want that Okay Same on there Look So we’re going to bag that Ready for somewhere else Perfect for curries Okay Right Chicken breast We want to be butterflying So always come to the thick end You know there’s no point trying to butterfly from the thin end is there So come to the thick end and in there Now try not to come all the way through Okay that will do it Something like that Right What we’re going to do is give that a little bit of a bashing but we’re not going to bash it hard Just get a bag anything like that over the top A little bit of a bashing like that So we want a little bit of seasoning on there A little bit of salt You can season both sides if you want but not really necessary cuz you we’re cutting through it It’s entirely up to you Now I’m just going to do that as well I want a a little bit of oregano on there Now that’s optional You know most people won’t do that And we want to go on there with a little bit of garlic powder You can do the other side if you want I don’t want Set yourself up a breading station So it’s nice and straightforward We want a little bit of flour We want a little bit of egg Want a little bit of breadrumbs So chuck your egg in there That’ll do We got our chicken Little bit of flour on there A bit of a turn over Straight forward It goes in the egg in the breadcrumbs and rests on the rack for 10 minutes That gives it all time to release the moisture from the outside of the chicken into the breadrumbs to stick it So if you remember and I don’t it’s wet hand dry hand I always get it wrong Anyway in there egg in there Bread crumbs and just pat it on Now do you decide do you want a quick double on there and then it’s out of there and onto the rack And you guessed it the same with the other one So there you go So there’s our super duper chicken ready to go We leave that there 10 minutes and then we carry on Oil in a pan Now you need enough oil to fry both Obviously they’re quite big and they can’t go in together It’s one at a time So get your flame on heat up your oil and then we’re going to fry our chicken Okay When you think you’ve got your oil hot enough in with your chicken Fabulous Nice and steady fry Let’s not fry it too high Let’s not burn it Need to cook it all the way through And like with anything when we’re frying turn it as many times as you want to get the heat all the way through to cook your chicken So let’s give this a turning and then we’ll turn it back again And we should have perfect cooked chicken [Applause] There we go That’s one coming out and one to go in [Applause] [Applause] Okay that’s our frying done We’re out Okay we need to be putting this pali together So we’ll do one first and then we’ll crack on with the other one Now a pali is completely different It’s unique It’s absolutely superb Now what you’ve got is you’ve got your chicken that’s breaded there And then what you do you go on there with some ham You cover it over with ham You fill in the gaps Just look at that Now what that does that acts as a barrier So we go on there with our tomato sauce and we’re going on with a good helping Look we’re not going to be shy on this Come on And then what you do then is you go over there with your mozzarella Now this what makes it completely different There is absolutely no parmesan cheese Now of course you know you could add seasoning to uh your chicken as you layer it up If you want to put extra oregano in there please do so But there’s enough already in the sauce Right we just need to make up the other one We’ll stuff it in the oven So there you go It’s nice and straightforward We whack that straight in there It’s just a case of melt the cheese and we’re ready to go Serve it up with anything you want Chips salad anything like that We’re going to do a bit of a pub one We’re going to do a bit of a pub lunch We’re going to do air fried chips with some salad Okay When you’ve got enough color on out it comes That’s looking absolutely fabulous Come on Let’s get plated up Come on We want a little bit of greenery on there Now you can go as much salad as you want That’s up to you as you know On there Some of those chips Look at that Go on [Music] Oh man on there Look at that Just look at that That is real Aussie chicken parmmy in there That is absolutely awesome Come on we’re in You’ve just seen me cut it Look in there Perfectly cooked chicken We got that breadedness Look which is not wet because the ham acts as a barrier I can tell you right now that is the best chicken parmmy in the world That smoky ham on there Mozzarella Oh that perfectly cooked chicken all breaded up with our seasoning That Look how moist that is Look at that In all that bread there Look All that breaded Got the ham Got the mozzarella That is absolutely world class That is truly amazing Truly truly amazing If you like what we’re doing share with your friends Tell them how easy it is to make Aussie chicken parmmy I mean come on Look at that That is sensational That really is sensational If you like what we’re doing a big thumbs up subscribe to the channel ring that bell Catch you in the next video Mind blowing