Masak Merah Chicken Parmigiana (Malaysian × Italian)

Method

1. Snip the dried chillies, shake out the seeds and soak in hot water for 15 min. Blend with the peeled shallots, garlic, ginger and 2 tbsp water into a fine chilli paste.

   Add in this stepLarge dried red chillies 6Shallots 3Garlic cloves 3Fresh ginger 8 g

2. Heat the sauce oil in a 18 cm saucepan on medium heat, fry the cinnamon and star anise for 30 seconds, then add the chilli paste and fry for 9 min, stirring. When it is deep red and the oil separates, add the passata, ketchup, sugar and half the salt and simmer on medium-low heat for 10 min, until thick enough that a spoon drawn through leaves a trail. Remove the cinnamon and star anise.

   Add in this stepOil, for the sauce 2 tbspCinnamon sticks (5 cm) ½Star anise 1Tomato passata 240 mlTomato ketchup 1½ tbspSugar 1½ tspSalt 0.4 tsp

   medium heat→medium-low heat

3. Slice into the thick side of each chicken breast and open it out, cover with cling film and pound with a rolling pin to an even 1.5 cm. Sprinkle with the remaining salt. Set out three plates: flour mixed with the turmeric, beaten egg, and panko. Coat the chicken in flour, then egg, then panko, pressing firmly.

   Add in this stepChicken breasts (1 per serving) 300 gSalt 0.4 tspPlain flour 3 tbspGround turmeric ¼ tspEggs 1Panko breadcrumbs 60 g

4. Pour about 5 mm of oil into a 26 cm frying pan and heat on medium heat to 170 °C, when a crumb of panko sizzles immediately. Fry the cutlets for 3 to 4 minutes per side, 7 min in total, until golden. Fry in batches if the pan is small, and drain on a rack rather than paper so the underside stays crisp.

   Add in this stepOil, for shallow-frying 6 tbsp

   medium heat

5. Preheat the oven to 220 °C. Put the cutlets on a tray and spread sauce over the centre, leaving the edges crisp. Scatter over the mozzarella and parmesan and bake on the top shelf (oven) for 7 min, until the cheese is melted, bubbling and spotted golden. The chicken should be at least 75 °C inside.

   Add in this stepGrated mozzarella 80 gGrated parmesan 20 g

   oven

6. Tear the basil leaves over the top and serve at once. Good with plain rice, buttered rice or a simple salad.

   Add in this stepBasil leaves 5