Parmi (Chicken Parmigiana) by Jessica Brooks

Préparation

Catching up with friends at the local pub is a beloved Australian tradition, and there's no better way to bring that flavor home than to make this pub favorite, affectionately known as “parmi.” Chicken is pounded thin, breaded, and pan-fried to golden perfection, then smothered with fresh tomato sauce, topped with ham and mozzarella and broiled until bubbling.

*This recipe originally ran in Australia on HexClad.au.

Make the tomato sauce: Combine the oil, tomatoes, garlic, tomato paste, smoked paprika, honey and vinegar in a HexClad 1QT/1 L Hybrid Saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until tomatoes have collapsed and sauce is reduced slightly, about 15 minutes. Season with salt and pepper.

Meanwhile, make the parmi: Place each chicken breast between two sheets of parchment paper and pound with a meat mallet to a scant ¼ inch/5 millimeters thick. Season with salt and pepper. Gather three shallow bowls; put flour in one, eggs in another, and panko in the third. To the panko, add parmesan and lemon rind and sprinkle with salt and pepper.

Dust each breast evenly with flour, shaking off excess; dip into egg, then coat with panko mixture, shaking lightly to remove excess. Transfer to a plate.

In a HexClad 14"/35 cm Hybrid Pan, pour oil to a depth of ½ inch/1½ centimeters. Heat over medium-high until oil shimmers. In two batches, add chicken and cook until golden, 3 to 4 minutes per side. Drain on a paper towel–lined plate. Carefully discard oil and wipe pan out with a paper towel.

Position a rack in the upper third of the oven, and preheat the broiler to high. Return chicken to the pan, pour tomato sauce over it, and top each piece with ham and cheese. Broil 4 to 5 minutes or until golden and bubbling. Serve with arugula and lemon wedges.