Already an Aussie pub staple, and now seen on lots of Kiwi menus, this is quickly becoming everybody’s new ‘go to’ on pub menus. For your guests’ next instagram post, we’re utilising our amazing Anchor Food Professionals IQF Mozzarella. It has a crazy stretch factor and a creamy fresh mozzarella texture and flavour. With the popularity of fried chicken, having an easy alternative dish will help streamline your menu and maximise cost savings. Keep your parmi all year round and simply swap out your salads, utilising seasonal ingredients while they are in abundance, at low cost and always super fresh!
Creole Fried Chicken Parmi
Ingredients (10 portions)
- 10 × 150g chicken breast (filleted or flattened)
- 1L Anchor Blue Top Milk
- 3 eggs
- 1kg plain flour
- 2 tbsp creole spice mix
- 1kg Anchor Food Professionals IQF Mozzarella
- 2 tbsp tomato passata sauce
- 250g basil pesto
- 20ea streaky bacon rashers
Place filleted breast into milk and leave to soak overnight (best for 24 hours).
Mix spice mix into the flour ready for dusting.
Drain chicken from milk, saving a little milk. Mix the eggs into the milk and add chicken to egg and milk mix. Place the chicken into flour mix and coat well. Deep fry at 170°C for 3–4 mins or until golden brown and crispy.
Pan fry bacon to crisp up and place 2 rashers of bacon on top of each piece of chicken.
Mix passata with pesto to create your parmi sauce. Spoon passata on top of the bacon.
Top each parmi with 100g of Anchor Food Professionals IQF Mozzarella and bake at 170°C in the oven for 5–6 mins until cheese has melted.
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp ginger powder
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp ground white pepper
- 1 tsp cayenne pepper
- 1 tsp flake sea salt
- 4 bunches watercress
- 5ea poached pear, sliced & grilled
- 250g Kāpiti Kikorangi blue cheese
- 800g cauliflower florets, roasted
- Season to taste Sugar syrup
- 3L water
- 1kg caster sugar
- 1ea cinnamon stick
To poach pear, peel and submerge pears in sugar syrup and poach on low heat until softened (but not mushy) and leave to cool. Slice half a pear and chargrill.
Season and dry roast the cauliflower at 170°C for a few minutes.
In a bowl mix 1/3 of a bunch of watercress, grilled pear and 80g over cauliflower, dress with lemon dressing and season to taste.
Place salad on to plate and top with crumbled blue cheese.