ANDY'S GOURMET PARMA
INGREDIENTS (SERVES 4)
4 Lenards chicken breast fillets, flattened
1 jar of Barilla arrabbiata sauce
5 thin slices of pancetta
2 slices of sourdough bread, cubed
4 garlic cloves
1/2 onion, diced
1 cup Hillfarm canola oil
few sprigs of thyme
2 eggs, whisked
1/4 cup milk
1 cup flour
1 lemon, juiced
small bunch of parsley
salt and pepper to season
Preheat oven to 180 degrees.
Place the bread, 2 halved garlic cloves and a drizzle of oil into a roasting tray. Cook until crispy. Once they are crispy blitz to create a crumb
In a pan on medium heat drizzle with oil and add the onion. Slice the remaining garlic cloves and add to the pan. Leave to cook for a minute then add the thyme. Once the onion has softened add the sauce. Let it come to boil and reduce by half.
On a lined baking tray evenly place the pancetta and place another sheet of baking paper and baking tray on top. Put in the oven to crisp.
Have 3 baking trays lined up in order of flour, egg and crumb. Coat the chicken with the flour, egg and crumb evenly. Set aside.
Finish the sauce by adding the parsley, lemon juice and pinch of salt and pepper. Stir through.
Fill a pan with oil until it's about a centimetre deep, turn the heat on medium and you'll know the oil is ready when you drop a bread crumb in and it begins to bubble. Begin to fry your chicken. Cook until it's about 80% done and then in the oven with the sauce and cheese on top. Leave in the oven until the cheese is melted and golden in colour.
Serve with the pancetta slices on top.