Guamanian-style Parmo

Ingredients

In this Guamanian adaptation of Parmo, we incorporate local Guamanian spices, herbs, and chili peppers to infuse the dish with the unique flavors of the region. The sauce is also modified to include Guamanian ingredients such as soy sauce and vinegar, adding a tangy and slightly spicy kick to the dish. We alse have the original recipe for Parmo, so you can check it out.

• 4 chicken breasts, pounded to 1/2 inch thickness 4 chicken breasts, pounded to 1/2 inch thickness
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon Guamanian spice blend (achiote, garlic powder, onion powder, paprika) 1 teaspoon Guamanian spice blend (achiote, garlic powder, onion powder, paprika)
• 1/2 cup (120ml) vegetable oil, for frying 1/2 cup (120ml) vegetable oil, for frying
• 1 cup (240ml) Guamanian chili sauce 1 cup (240ml) Guamanian chili sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the flour with salt and pepper. In another dish, beat the eggs. In a third dish, mix the breadcrumbs with the Guamanian spice blend.
2. 2.
   Dip each chicken breast into the flour mixture, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and drain on paper towels.
4. 4.
   In a small saucepan, combine the Guamanian chili sauce, soy sauce, and vinegar. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
5. 5.
   Place the fried chicken cutlets on a serving platter and pour the Guamanian sauce over them. Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly and remain tender.
• Guamanian chili sauce — Adjust the amount of chili sauce according to your desired level of spiciness. Add more or less depending on your preference.
• Guamanian spice blend — If you can't find a pre-made Guamanian spice blend, you can make your own by combining equal parts achiote, garlic powder, onion powder, and paprika.

Tips & Tricks

• For an extra crispy crust, double coat the chicken by dipping it in the egg mixture and breadcrumb mixture twice.
• Serve the Guamanian-style Parmo with a side of red rice and finadene sauce for an authentic Guamanian meal.
• If you prefer a milder flavor, reduce the amount of Guamanian chili sauce in the recipe.
• Make sure the oil is hot enough before frying the chicken to achieve a crispy texture.
• Leftover Guamanian-style Parmo can be refrigerated and enjoyed cold the next day.

Serving advice

Serve the Guamanian-style Parmo hot, accompanied by a side of red rice and a fresh green salad. Garnish with chopped cilantro for added freshness.

Presentation advice

Arrange the crispy chicken cutlets on a platter and drizzle the Guamanian sauce over them. Sprinkle some chopped green onions on top for a pop of color. Serve with a side of red rice and a vibrant salad to create an appealing and appetizing presentation.