Name: Chicken parmigiana with roast fennel and olive
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 60 gm Ligurian olives, pitted; 2 tbsp extra-virgin olive oil, plus extra, for drizzling; Zest and juice of 1 lemon; 2 baby fennel bulbs, cut into wedges, fronds reserved; 2 garlic cloves, crushed; 80 ml (⅓ cup) white wine; 200 gm fresh breadcrumbs; 2 tbsp finely chopped flat-leaf parsley; 1 tsp crushed fennel seeds; Seasoned plain flour, for dusting; 2 eggs, lightly whisked; 2 chicken breast (300gm), halved; 60 ml (¼ cup) vegetable oil; 125 ml (½ cup) sugo with basil; 120 gm fior di latte, sliced

Call it a parma, parmy or parmi, a chicken parmigiana is a pub staple beloved the nation over. What’s not to love? Crumbed, crisp and golden chicken breast loaded with a rich tomato sauce and melted cheese make for one satisfying combination. So, we’ve taken the good ol’ classic chicken parmigiana recipe and given it a bit of an upgrade so that it easily rivals your favourite pub parmy.

In our best chicken parmigiana recipe, there’s the reliable tomato sauce and cheese topping, with fior di latte used for extra creaminess. Plus, we’ve added roast fennel and olive to make this a chicken parmigiana that works just as well for an easy dinner as it does for a simple get-together.

This dish works equally well with thickly sliced eggplant in place of the chicken for a vegetarian parmigiana recipe.

Ingredients

60 gm Ligurian olives, pitted

2 tbsp extra-virgin olive oil, plus extra, for drizzling

Zest and juice of 1 lemon

2 baby fennel bulbs, cut into wedges, fronds reserved

2 garlic cloves, crushed

80 ml (⅓ cup) white wine

200 gm fresh breadcrumbs

2 tbsp finely chopped flat-leaf parsley

1 tsp crushed fennel seeds

Seasoned plain flour, for dusting

2 eggs, lightly whisked

2 chicken breast (300gm), halved

60 ml (¼ cup) vegetable oil

125 ml (½ cup) sugo with basil

120 gm fior di latte, sliced

Method

1.Preheat oven to 220˚C. Place olives, oil, zest and juice with reserved fronds in a small bowl.

2.Combine fennel, garlic and wine on a roasting tray, drizzle with oil and season to taste. Roast, turning occasionally, until golden (15 minutes).

3.Meanwhile, using a mallet, bash chicken to 5mm thick. Combine breadcrumbs, parsley and crushed fennel in a bowl; season to taste. Place flour and eggs in separate bowls. Dust chicken with flour, dip in egg then press into breadcrumbs to coat well.

4.Heat vegetable oil in a large frying pan over high heat. Add chicken, turning once, until golden and crisp (3-4 minutes).

5.Preheat grill to high heat. Remove fennel from oven and arrange chicken around fennel. Spoon sugo over chicken and top with fior di latte. Place under grill and cook until cheese is golden (5 minutes). Serve scattered with olive mixture, extra fronds and with remaining mixture on the side.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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