Teesside Hotshot Parmo
Thank you to Christopher Davies for this recipe :-)
This dish was requested for one of my lives as a 50th birthday dish for one of our members.
Makes 2 portions - macros per portion:
404 Calories / 2.3g Carbs / 56.5g Protein / 17.8g Fat
Sauce & Toppings:
289 Calories / 3g Carbs / 12.2g Protein / 25.3g Fat
1 x 90 second bread roll, toasted well and blitzed into crumbs, transferred to a large dish
2 Chicken Breasts (360g)
1 Egg, whisked, in a large dish
15g Coconut Flour, in a large dish
50ml Soured Cream
40g Grated Mozzarella
40g Mature Grated Cheddar
1 tsp Jalapenos, chopped finely
15g Butter/ Olive oil
Preheat the oven to 180°C.
Prepare your 90 second bread as per the recipe. Slice in half and toast.
Use a meat hammer or large rolling pin to flatten your chicken breasts and season well
Line up your 3 large dishes......
Put your toasted bread in the food processor and blitz until a fine crumb. Place into a large dish
Dip each chicken breast, on both sides into the coconut powder, then the whisked egg and coat well before placing into your bowl of breadcrumbs and coat well
In a frying pan, melt your butter and lightly fry the chicken on both sides, for about 30 seconds on each side. It'll be nice and golden
Now put onto a baking tray and pop in the oven for about 12 minutes or until completely cooked
Place your mascarpone, mozzarella and sour cream into a small pan on low and melt until a smooth sauce is formed, keep stirring till this happens
Remove the cooked chicken from the oven.
Pour the sauce evenly over each piece of chicken
Then sprinkle the cheddar over the chicken
Finally sprinkle with the chopped pepperoni and Jalapenos
Place back in the oven until the cheese has melted and is bubbling
Serving suggestion: swede or celeriac fries go well with this along with any salad of your choice
More sauce toppings to follow :-)
Nutrition per serving
Calories 693, Carbs (net) 5.3 grams, Protein 68.7 grams, Fat 43.1 grams