Chicken Parmigiana Bites

Recipes

Oct 02, 2024

1 min read

Ingredients
Chicken Parmigiana Bites
500 g Chicken mince
1   Egg, large
1/4 bunch Parsley, chopped
1/4 bunch Thyme, chopped
6 cloves Garlic, minced
20 ml Anchor™ Food Professionals Extra Yield Cooking Cream
50 g Panko breadcrumbs
To taste   Salt
60 g PI Traditional Mozzarella Shred
60 g Panko breadcrumbs
50 g Plain flour
1   Egg, large
20 ml Anchor™ Food Professionals Extra Yield Cooking Cream
1 pinch Salt
1 pinch White pepper


    

 

Napoli Sauce
10 ml Olive oil
1/2 medium Brown onion, diced
2 cloves Garlic, minced
30 ml White wine
400 g Tinned chopped tomatoes
1 tsp Oregano, dried
1 sprig Basil, chopped
1 tsp Castor sugar
50 g Western Star Salted Butter
To taste   Salt
To taste   Black pepper


    

 

Crispy Prosciutto
4 pc Prosciutto, sliced thinly


    

 

Green Oil
50 g Parsley, picked
50 g Basil, picked
200 ml Grapeseed oil


    

 

Green Herb Mayonnaise
1   Egg yolk
5 g Dijon mustard
1/4   Lemon, juiced
150 ml Green oil
To taste   Salt


    

 

Garnish
12 pc Micro parsley
24 pc Mixed edible flowers


    

 

Method
Chicken Parmigiana Bites
  1. In a medium bowl mix together the chicken mince, egg, parsley, thyme, garlic, cream, and salt.
  2. Roll the mixture into 50g balls, flatten, and add 5g of mozzarella cheese into the centre. Fold over the chicken mixture around cheese and roll into balls.
  3. Using 3 medium bowls, set up a crumbing station. In the first bowl add plain flour, second bowl add egg and cream whisked together, and the third bowl add the panko breadcrumbs and salt and pepper.
  4. Crumb all the balls and place on a tray.
  5. To cook the bites, deep fry until golden brown on 160°c.
  6. Once cooked, season with salt.
Napoli Sauce
  1. In a medium saucepan on low heat add olive oil and sweat the onion and garlic until translucent.
  2. De-glaze the saucepan with white wine and reduce.
  3.  Add tinned tomatoes, basil, oregano, sugar, salt, and pepper, and mix well.
  4. Cook the sauce for 30 minutes on low covered with a lid.
  5. Blend the sauce with a stick or jug blender, then set aside.
  6. When plating, heat the sauce in a pan stirring the butter until incorporated.

 

Crispy Prosciutto 
  1. Pre heat the oven to 170°c.
  2. Place prosciutto slices on a tray lined with baking paper. Lay another piece of baking paper on top of prosciutto with the same size tray on top.
  3. Bake for 12 mins or until the prosciutto is crispy.

 

Green Oil
  1. Bring a small pot of water to the boil.
  2. In a small bowl prepare an ice bath.
  3. Blanch the herbs for 5 seconds in boiling water, then refresh in the ice bath for 2 minutes.
  4. Place herbs in the centre of a clean tea towel and squeeze as much water out as possible.
  5. Transfer the herbs and oil to a blender, and blend on high speed until the blender jug is warm to touch.
  6. Line a chinois with muslin cloth and place over a secured vessel. Pour the herb mixture over the muslin cloth and allow oil strain for 1 hour. Set aside oil to make the green herb mayonnaise.
Green Herb Mayonnaise
  1. In a medium bowl whisk together egg yolk, mustard, and lemon juice.
  2. Slowly pour the parsley oil into the egg mixture until emulsified.
  3. Season with salt and place mayonnaise in piping bag. 
Garnish
  1. Place a spoonful of the warmed Napoli sauce on the bottom of the plate.
  2. Add the three cooked chicken bites.
  3. Pipe a dot of herb mayonnaise on top each chicken bite.
  4. Crack a piece of prosciutto into three pieces and place in between each bite on the plate.
  5. To garnish, place micro parsley and edible flowers on top of each bite.
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