Chicken Parmigiana Bites

Ingredients

Chicken Parmigiana Bites

Napoli Sauce

Crispy Prosciutto

Green Oil

Green Herb Mayonnaise

Garnish

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.