I'll be honest: I'm not a big fan. But in honour of the north east tradition, I've honed this recipe from something I saw on Channel 4's Cookery School a little while ago. A posh parmo, if you will, far more refined than a takeaway shop counterpart. The runny egg, crispy capers and salty anchovies replace the cheese, and it's an all-round more civilised affair, perfect for an after work dinner.
Five pints of lager prior to consumption not necessary.
Recipe serves 2.
For the parmo:
2 boneless chicken breasts
50g plain flour
1 large egg, beaten
75g white breadcrumbs
25g grated Parmesan cheese
3 tablespoons olive oil
For the crispy caper and fried egg topping:
2 large eggs
- Butterfly your chicken breasts by laying them flat on a chopping board, with the flat side facing down. Place your hand on top of the breast and carefully slice it in half widthwise, almost to the other edge.
- Place a piece of cling film on the chopping board and put your first chicken breast on it, opened out like a book after you've butterflied it, and place another piece of cling film on top. Use a rolling pin to hammer the breast out until it's about 1.5cm thick. Repeat for the second breast.
- Mix the Parmesan cheese with the breadcrumbs and put on a plate. On two separate plates, put the flour and beaten egg.
- Dip the chicken breasts firstly in the flour, then the beaten egg, then the Parmesan cheese and bread, making sure they're really well coated.
- Heat a frying pan on a medium to high heat. Add the 3tbsps of oil and once heated, add the chicken breasts. Fry for 2-3 minutes on each side until golden brown.
- Put a smaller frying pan on a high heat with 1tbsp of oil. Throw in the capers for 3-4 minutes or until they're crispy.
- Meanwhile, heat a third frying pan over a medium heat, add 1tbsp of oil and crack in 2 eggs. Fry for 2-3 minutes.
- To serve, place each chicken breast on a plate, top with a fried egg and sprinkle over the crispy capers. Lay two anchovies across each egg in a criss-cross.