In search of the perfect Parma

[ChrisZ]

So I followed through on my previous post and tried a variation of the traditional deep-fried parma, approaching it like a rolled up Saltimbocca alla Romano.

I flattened out a chicken breast, topped it with proscuitto and buffalo mozzarella, then rolled it up. I initially cooked it sous vide at about 60C, then browned it on the BBQ. I sliced it up and served it on tomato sauce.

Unfortunately I have to say it was a bit of a fail. It was certainly nothing like a parma. I used much more proscuitto than I normally would with a chicken breast and the flavour was very strong. The lovely buffalo mozzarella that I used was totally lost. The tomato sauce was also a bit strong. The taste and flavour balance was off and it was nothing like a chicken parma at all. I didn't really like it.

What I missed most was the texture of crumbing and deep-frying. I'm now thinking that deep frying is critical. Next time I will try panko crumbs to try and get even more crisp.

Oh well, sometimes you have to take a step backwards in order to move forward...

[haresfur]

I have a new favourite way of making chicken parma, based on the baked chicken katsu recipe here. The key is in pre-toasting the panko breading with a little oil.

 

 

 

Butterfly the chicken and pound flat with the bottom of a pan. Then do the usual flour, egg (with a little water), panko breading. I put Serrano between the breading and the sauce to keep things crispy. The sauce was from tomatoes I canned last autumn with a little tomato paste, sage and oregano from my container garden then cooked down to thicken. I cooked on a wire grill rack at 190 C for about 20 minutes. Served with spaghetti.

 

 

I'll have to try with sous vide chicken but I don't think it will add anything.

 

ETA: Cheese was 1/2 mozzarella 1/2 Jarlsberg

Edited July 15, 2021 by haresfur
cheese (log)

[rotuts]

@haresfur 

 

wonderful posts.  was not aware of this thread

 

interesting how you position the Serrano.

 

hope to remember that

 

Ive always put the ham on the chicken , then the crumb mixture

 

I also tend to use very little sauce.

Edited July 18, 2021 by rotuts (log)

[gfweb]

I do breading...pan fry...cheese...broiler...then sauce atop the cheese. No ham.

[rotuts]

@gfweb 

 

that's the more ' classic ' American version  ( possibly )

 

and delicious.  I grew up in CA and Italian-ish  was 

 

not common. so no CkParm  growing up

 

try adding a good quarry very thin aged ham 

 

after the wash , so the ham sticks to the Ck .  then more wash

 

then crumb.  serve as you normally do for CkParm

 

and see if you like the dish this way.

 

 

Edited July 18, 2021 by rotuts (log)

[farcego]

I would say most parmis all of you have posted here looks much better than the average parmis I have eaten in australia.

While i rather prefer they other way (to put cheese and jamon-other cured meat) inside two slices of meat (veal, chicken, or pork), i have enjoyed a few parmis, and yes, i considered it as a very Australian :).

[haresfur]

On 7/19/2021 at 2:04 AM, rotuts said:

@haresfur 

 

wonderful posts.  was not aware of this thread

 

interesting how you position the Serrano.

 

hope to remember that

 

Ive always put the ham on the chicken , then the crumb mixture

 

I also tend to use very little sauce.

 

Ham under the sauce is @ChrisZ's idea upthread. I usually like to get the ham crunchy on top, but in this version, underneath really works. Never thought of putting it under the crumb

[haresfur]

On 7/19/2021 at 6:42 PM, farcego said:

I would say most parmis all of you have posted here looks much better than the average parmis I have eaten in australia.

While i rather prefer they other way (to put cheese and jamon-other cured meat) inside two slices of meat (veal, chicken, or pork), i have enjoyed a few parmis, and yes, i considered it as a very Australian :).

 

This brings up the great cultural divide between people who say "parma" and people who say "parmi"

[farcego]

7 hours ago, haresfur said:

 

This brings up the great cultural divide between people who say "parma" and people who say "parmi"

 

I just know them as chicken Parmi, down here in the Apple island. Didin't know thwere were chicken parmi wars, as paella wars hahahaha

[haresfur]

On 3/11/2014 at 8:44 PM, Shalmanese said:

 

Chicken Parma is an Australian shortened version of Chicken Parmigiana which means "Chicken in the style of Parma", a region of Italy that produces both Parma ham and Parmigiano-Reggiano cheese.  While all 3 are a products of the same region, the primary cheese used on Chicken Parma is usually mozzarella or some other kind of melting cheese (with Parmigiano as a secondary cheese) and ham seems to be entirely an Australian innovation.

 

On 7/22/2021 at 12:06 PM, haresfur said:

 

This brings up the great cultural divide between people who say "parma" and people who say "parmi"

 

When people roll out the argument that it must be parmi because of "Parmigiano-Reggiano" I roll out the "in the style of Parma" argument. Mostly just to tweak them, I don't really care.

 

But this leads to a discussion on whether it does or doesn't have anything to do with the cheese made in the style of Parma. I started doubting myself that an Australian Parma/i doesn't use Parmigiano cheese. From this topic, it often does not. However, I've seen people advocate Parmigiano in the breading or mixed with the mozzarella.

 

In the interest of science I added Parmigiano to the mozzarella for my parma tonight. Have to say it was pretty nice (although I didn't have any ham in the house, Parma or otherwise). It may be a keeper.