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In search of the perfect Parma


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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.

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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...

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  • 7 years later...
Posted (edited)

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.

 

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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.

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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 by haresfur
cheese (log)
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It's almost never bad to feed someone.

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@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 by rotuts (log)
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@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 by rotuts (log)
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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 :).

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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

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It's almost never bad to feed someone.

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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"

It's almost never bad to feed someone.

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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

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