Chicken Parmesan Plate
Buttermilk marinated chicken breast, coated and fried. Topped with mozzarella, tomato sauce, and grana.
Batch: 1
Equipment
- Hotel Pan
- Parchment Paper
Ingredients
Salting & Pounding The Chicken
- 2 ea Chicken Breasts Boneless
- 0.016 kg Salt 0.8%
Chicken Marinade for each piece
- 1 ea Chicken breast
- 0.400 kg Plain yogurt
- 0.100 kg Milk
- 0.010 kg Salt
- 0.015 kg Paprika
- 0.015 kg Garlic Powder
- 0.015 kg Onion Powder
Chicken Parm *Pick-up
- 2 ea Chicken Breast breaded, marinated and pounded
- 4 ea Mozzarella slices
- 4 oz Tomato Sauce
- 0.005 kg Grana grated
Instructions
Salting & Pounding The Chicken
- Weigh the total amount of chicken breasts & calculate the salt needed
- Lightly oil a piece of parchment paper
- Place one chicken breast at a time on the parchment paper and fold it over
- Pound until it is a little less than a ½ inch thick
- AFTER the breasts are all pounded, season with salt on both sides and place in Hotel Pan
Chicken Marinade
- Whisk all the ingredients together until uniformly combined
- Pour over the pounded chicken and flip them until the whole chicken is evenly coated
- Let marinade for AT LEAST 4 hours
- Once Marinade is complete, coat with plain breadcrumbs
- Press lightly to ensure the breadcrumbs stick, and the breasts are evenly coated
Chicken Parm *Pick-up
- Fry the chicken breasts for 3 minutes
- Let drain well and then transfer to a sizzle pan and lightly season with salt
- Lay the sliced mozzarella across the middle of the chicken
- Melt the cheese in the oven for approx. 2 minutes
- Ladle Tomato Sauce in the center of a warm sandwich plate
- Place the chicken in the center of the plate and garnish with Grana