Homemade Chicken Parmi and Chips

Ingredients:

• 250g Our Cow Free Range Chicken Breast 
• 1 egg
• 1 tbsp milk
• 1 cup Panko bread crumbs 
• ¼ cup plain flour 
• Salt and pepper 
• 1 tsp garlic powder
• 1 tsp onion powder 
• 1 brown onion, diced 
• 2 tbsp fresh basil, chopped
• 1 tbsp minced garlic 
• 1 cup tomato passata 
• 250g mozzarella, sliced 
• ¼ cup freshly grated parmesan 

Chips

• 4 potatoes
• 1 ½ tbsp olive oil
• Salt and pepper 
• 1tsp onion powder
• 1 tsp garlic powder

Method:

1. Preheat your oven to 200°C and line a baking tray. Cut potatoes into evenly sized chips.
2. Place the chips in cold water and soak for 30 minutes to remove excess starch. Drain and pat completely dry with a tea towel. 
3. Place them in a large bowl, drizzle with olive oil, and add salt, pepper, onion powder, and garlic powder. Toss well to coat evenly.
4. Spread chips out in a single layer (don’t overcrowd). Bake for 35-40 minutes, turning halfway through, until golden and crispy on the outside. 
5. Slice the Our Cow Chicken Breast in half horizontally to create thin schnitzels. Place each piece between baking paper or Glad Wrap and gently pound until even in thickness.
6. In a bowl, whisk together the egg and milk. In a second bowl, combine the flour, garlic powder, onion powder, salt, and pepper. In a third bowl, add the panko breadcrumbs.
7. Coat each chicken piece in flour, then dip it in the egg mixture, and finally coat it in breadcrumbs. 
8. Heat a large frying pan over medium heat and add olive oil. Cook the chicken for 4 minutes per side, or until golden and cooked through. Transfer to a lined baking tray.
9. In the same pan, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato passata and chopped basil. Simmer for 5 minutes to thicken. 
10.  Spoon the sauce over each chicken schnitzel. Top with mozzarella slices and sprinkle with parmesan. Place in the oven (or under the grill) until the cheese is melted and lightly golden.
11. Serve the Parmi with the homemade chips and top with some fresh basil leaves. Enjoy!