Parmigiana

June 4th 2020

Today I, shockingly, cooked something for dinner that was not Asian food. I tried a new recipe for Chicken Parm/Parmigiana/Parmesan/Parmesana where instead of baking it in the oven for ages I fried the butterflied and breadcrumbed chicken breasts in a fuck load of high-heat oil.

Flour. Egg. Breadcrumbs. Coat. Dip. Coat. Sizzle.

After that you end up with a kind of Katsu chicken situation (fuck maybe I did cook Asian food).

While you’re doing that you’re also simmering a sauce made from crispy pancetta, birdseye chillis, habenero chilli flakes, garlic, sugar, salt, pepper, and thyme. That’s gonna be the base to what is effectively going to turn out to be a pizza except you replace the dough with katsu chicken. That sounds like the best fucking pizza ever.

So yeah, katsu chicken on a foiled baking tray, slather it with sauce, and then just go nuts with a cheese grater. Whack some mozzarella and some parmesan and some pecorino on there. Go crazy. It’s base, sauce, cheese. It’s a pizza.

Then, ruin your pizza by serving it on a bed of potatoes with a side of boiled broccoli.

I realise that because there’s so much sauce and cheese that you can’t actually see the chicken, but are you trying to say that’s a bad thing???

Until tomorrow, I don’t think it’s healthy, but it was very good.

Jacn

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