Chicken Parma with Corn Salsa and Baked Potato Chips

This is a much lighter take on the classic American version of Chicken Parma, perfect for a late summers evening!

Normally, an escalop of breaded chicken is slathered in a load of parmesan cheese and served with fries etc. This version mixes the parmesan cheese in with the breadcrumb mix and shallow fried. Accompanied with a fresh and zingy tasting corn salsa and crunchy baked potato chips and you have something that tastes naughty but is pretty low on calories and fat!

Ingredients (serves 2):
For the Chicken Parma
2 skinless chicken breasts
100g or so of breadcrumbs (depends on the size of the chicken breasts!)
100g of fresh grated parmesan cheese
1/2 tbsp on dried thyme
1 tsp of paprika
2 tsp of cracked black pepper
Sea Salt to season
1 egg, cracked and whisked.
For the Corn Salsa
1 cooked corn on the cob
2 large juicy tomatoes (preferably on the vine) finely chopped
3 spring onions finely sliced
1/2 a red chilli
Zest and juice of 1 lime
1 tbsp of extra virgin olive oil
Freshly cracked black pepper and smoked sea salt to season.
For the Baked Potato Chips
200g / 6 new potatoes (choose the slightly larger ones in a pack)
Olive oil
Black pepper and sea salt to season
For the Baked Potato Chips
Put the oven onto 200 degs celsius.
Place the sliced potatoes onto a foil lined baking tray. Drizzle over the olive oil and season with the salt and pepper and mix together with your hands.
Place in the hot oven and cook for about 15 – 20 minutes turning once.
The potatoes will crisp up and turn golden brown.
For the Chicken Parma
Mix together the breadcrumbs, parmesan cheese, thyme, paprika, salt and pepper.
Place one chicken breast at a time between a large piece of foil and using a rolling pin or a meat tenderiser, bash the chicken breast until apx 2cm thick.
Whisk up the egg.
Place a large frying pan on a a medium high heat, and add 2 tbsp of olive oil in a large frying pan.
It is important that the heat in the pan is not so high that it just burns the breaded chicken straight away, but if it is not hot enough, the breadcrumbs will just soak up all the oil and become sloppy.
When the pan is hot enough, take the chicken and dunk in the whisked egg, then dunk in the breadcrumb mix ensuring good coverage all over.
Place in the pan and cook half way through until the breadcrumbs are a golden brown colour. Turn the chicken over and repeat.
When cooked, place on a piece of kitchen towel to take off any excess oil from the frying.
For the Corn Salsa
Take the cooked corn on the cob. Turn it on its end and using a sharp knife as close to the stem as possible, run it down the length of the cob. Turn the cob and slice down each side until you have shaved off all of the corn.
Chope the corn into small pieces and place in a dish.
Chop the tomatoes, spring onion and the half a chilli and place in the dish with the corn.
Add the zest and juice of the lime.
Add the extra vrigin olive oil, and season with the smoked sea salt and fresh cracked pepper.
Mix and combine everything together.
Plate up the chicken and serve with the baked potato chips and corn salsa.

Help yourself to as much as you wish and …. Enjoy!

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