Chicken Parmigiana with Cajun Spiced Wedges

Chicken Parmigiana with Cajun Spiced Wedges

Chicken Parmigiana is Darren, my eldest boy's favourite everything in one meal ~ Fried Chicken, Italian Sauce and Cheese! It started off with a simple Chicken Schnitzel which he first tried in Australia a couple of years back. Then he discovered the magic of toppings! 

So it was only wise for me to make this at home as it costs RM15-30 to eat out! My Chicken Parmigiana was so huge that I could see Darren struggling with the last few bites. He managed to finish every last morsel but had to reluctantly forgo his other favourite, the cajun wedges!

Chicken Parmigiana with Cajun Spiced Wedges Recipe
(2 servings)
 

Chicken2 portions of chicken breasts (butterflied)/ chicken marylands (deboned, skin on)


1 tsp sea salt

1/2 tbsp white wine (optional)
1/2 tsp crushed black pepper

For Frying
Enough oil to cover the chicken only
1 egg, beaten
1 tbsp milk 
Plain Flour, for coating
1 cup of breadcrumbs 
Salt & pepper

Topping
1 tbsp olive oil
1 tsp garlic mince
1/2 cup of tomato paste
1/2 cup diced fresh tomato
A spring of basil (chopped finely) / 1 tsp dry basil
1 tsp sugar
Salt & pepper to taste
Mixture of parmesan, mozzarella and cheddar cheese topping

Cajun Spiced Wedges
8 small potatoes, cut into wedges

3 tbsps olive oil
1/2 tsp ground cumin

1/2 tsp hot paprika

1 tsp dried oregano

1 tsp ground black pepper

1/2 tsp chili powder

Method:

1. Marinade chicken with salt, wine and black pepper for at least a hour before frying. I know the traditional Chicken Parmigiana uses chicken breast but I tend to serve mine with marylands. I find breast meat too dry for my liking.
2. Cook the tomato sauce topping ahead to save time. Heat up olive oil and add garlic mince. Saute till fragrant then add diced tomato and paste. Saute for 3 minutes before adding the sugar, salt and pepper to taste. Leave to cool before storing.
3. Prepare in separate dipping containers, i) plain flour mixed with a salt & pepper, ii) the egg mixed with milk, iii) breadcrumb. 
4. Heat up oil in a deep pan enough to cover the chicken. Place chicken in flour container, turn it over to coat the other side. Shake the excess flour off the chicken  Dip the chicken piece into the egg, lift to remove excess egg mixture, then place flat into the breadcrumb container. Press firmly to ensure the whole surface is coated before doing the same for the other size. 
5. Gently place the coated chicken into the hot oil and fry for 5 minutes each side or until it is cooked and golden brown.
6. Preheat oven at 200 deg Celcius. Place fried chicken on a baking tray. Spread a generous helping of sauce to cover the top of the chicken pieces, followed by the combined cheese topping. Bake for 20 minutes.
7. As for the wedges, whisk all the spices with the olive oil and mix it well with the cut wedges. Place the wedges into the oven at the same time as the chicken and bake for 20 minutes.