Chicken parmigiana with cheddar and ale

Chicken parmigiana with cheddar and ale

Dig In!
Mark Roper

A lot of my mates go to the pub and have a chicken parma. So why not incorporate beer in the sauce! Serve this with the slaw or chips.


Quantity Ingredient
250ml dark ale beer
375g Smoked tomato relish
vegetable oil, for deep-frying
4 chicken breast fillets, butterflied
75g plain flour
2 eggs, lightly whisked
120g panko crumbs
large handful chopped flat-leaf parsley
4 slices prosciutto
250g grated cheddar
75g grated mozzarella
Celeriac and apple slaw, to serve


  1. Cook the beer and tomato relish in a small saucepan over high heat until reduced, thick and sticky, about 5–7 minutes. Remove the pan from the heat and set aside.
  2. Fill a deep-fryer or large saucepan one-third full with vegetable oil and set over medium heat. Heat the oil to 180°C.
  3. Using a rolling pin, lightly bash the chicken breasts so they are an even size, about 1 cm thick.
  4. Put the flour in one bowl, the whisked egg in a second bowl and the panko crumbs and parsley in a third bowl. Dip the chicken in the flour, then the egg and finally the panko crumbs.
  5. Check the temperature of the oil by dipping a wooden spoon handle in the oil – if the oil bubbles around the handle, then it’s hot enough. Add the chicken in batches and deep-fry for 6–8 minutes or until golden brown. Remove and immediately transfer to paper towel to absorb any excess oil.
  6. Cook the prosciutto in a dry frying pan over high heat until crispy, about 30–60 seconds each side. Cool, then cut into strips.
  7. Combine the cheeses and cooled prosciutto strips. Top the chicken breasts with the smoked tomato relish and ale mixture and then the grated cheese mixture. Cook under a hot grill until the cheese has melted and browned on top. Serve with the slaw.
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