Makes 18–24 canapés
These mini chicken parm canapés are everything you love about a classic chicken parmesan, made bite-size. Juicy Italian-style chicken patties are crumbed and cooked until golden, then finished with rich tomato sauce, melted mozzarella and a touch of Parmesan. Perfect for parties, sharing boards or festive entertaining.
Ingredients
Chicken Base
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50g breadcrumbs
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1 egg
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25g grated Parmesan
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Black pepper
Coating
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Plain flour
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1 egg, beaten
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Breadcrumbs (panko preferred)
Topping
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200 ml tomato passata or marinara sauce
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100 g mozzarella, finely diced or grated
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Extra grated Parmesan
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Fresh basil, finely sliced (optional)
For Cooking
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Oil, for frying or brushing
Method
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Make the mini chicken patties
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In a bowl, mix the chicken mince, breadcrumbs, egg, Parmesan and black pepper until just combined.
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Roll into small walnut-sized balls, then flatten gently into mini patties.
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Crumb the patties
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Lightly dust each patty in plain flour.
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Dip into beaten egg.
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Coat well in breadcrumbs and set aside on a tray.
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Cook the patties
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Pan-fry method: Heat a shallow layer of oil in a frying pan over medium heat. Fry the patties for 3-4 minutes per side until golden and cooked through.
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Oven-bake method: Preheat oven to 200°C. Place patties on a lined tray, spray or brush with oil and bake for 15-18 minutes, turning once.
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Finish parm style
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Spoon a small amount of warm tomato sauce onto each cooked patty.
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Top with mozzarella and a pinch of extra Parmesan.
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Place under a hot grill for 2-3 minutes until the cheese is melted and bubbling.
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Serve
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Garnish with a small basil leaf or Parmesan shaving.
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Serve hot or warm as a canapé.