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Chicken Parma sanga

Method

  • Cut the chicken fillets in half lengthways and batten out. Then neaten up with a small knife.
  • Place seasoned flour in one bowl, the milk beaten with egg in another, and the breadcrumbs mixed with parmesan in a third bowl.
  • Then coat the chicken in the flour, dip in the egg wash and crumb. If time permits, refrigerate for about 30 mins.
  • When ready, preheat overhead grill to the highest degree. 
  • Heat a thin layer of oil in a non-stick pan and fry the crumbed chicken until golden brown in 1-2 batches. Drain well on kitchen paper towels.
  • Combine the mayonnaise, mustard, sour cream and anchovies. Set aside.
  • Toast 4 slices of sourdough on one side. Turn over and top with the sliced tomatoes and a good amount of grated cheese. Then grill until the cheese is golden and bubbling, and place the chicken on top of the cheese.
  • At the same time, toast the remaining 4 slices of bread on both sides and smear one side with the anchovy mayo. Then top with the lettuce and place on the other half of the sandwich. Push in a couple of skewers, press down the top, cut in half and enjoy!

Ingredients

  • 2 skinless chicken breast fillets
  • 1-2 cups plain flour
  • sea salt & freshly ground pepper
  • ¼ cup milk
  • 1 large egg
  • 1-2 cups packet breadcrumbs
  • 2 tbsp freshly grated parmesan
  • olive oil
  • 3 heaped tbsp mayonnaise
  • 1 tspn Dijon mustard
  • 1½ tbsp sour cream
  • 4 anchovies, chopped
  • 8 slices sourdough
  • 1-2 ripe, red tomatoes, sliced
  • grated tasty cheese
  • inner leaves of 1 baby cos

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm