I have wanted to revisit scotch eggs for a very long time but haven’t been able to come up with a fun new twist. I have no idea how wrapping them in chicken came to me, but it was one of those ideas I had to then immediately make the day after I thought of it.
I was unsure if I would need a toothpick or other sort of trick to secure the chicken around the egg, but somehow it stayed just fine. I double breaded them just for a little insurance, but these things were sturdy! Cutting into the big round ball of chicken and having the yolk spill out everywhere was worth all the effort.
Last minute I decided to add a little parm to the chicken and I think it helped keep it secure. Pound out the chicken super thin.
Wrap it up, then cut off any excess chicken scraps so it’s mostly one layer with just a little overlap. Then bread it.
Into the oil.
And out of the oil.
A nice sprinkle of salt on top.
I added a little sauce and provolone, then served it on some pasta.
Chicken Parm Scotch Egg
- 4 large eggs
- 2 chicken breasts
- 1.5 cups grated parm plus more
- 1.5 cups breadcrumbs
- 1 cup flour
- 2 eggs
- oil for frying
- tomato sauce
- Bring some water to a boil and add the 4 eggs. Cook for 6 and a half to 7 minutes depending on your desired softness. Strain the eggs and add immedietly to an ice bath. Crack the eggs slightly as you mix them with the ice, this will help them peel.
- Slice the chicken breasts in half creating 4 total thin slices of chicken, two from each breast. Place some parchment paper above and blelow the chicken and pound it as thin as you can, about 1/3 an inch thin.
- Lay out one of the chicken breasts and add about 2 tablespoons of grated parm to it. Put one of the peeled eggs on top. Roll up the chicken around the egg. Cut the chicken as needed so its only once layer of chicken around most of the egg, with it overlapping slightly at the edge. Repeat with remaining eggs.
- Set up 3 bowls and add the rest of the parm to the first bowl along with the breadcrumbs. Beat the 2 eggs in the next bowl, and add the flour to the third bowl. Season all 3 bowls with salt and pepper.
- Dredge the chicken in the flour and shake off excess. Then coat it with egg, followed by the breadcrumb mixture. Repeat back into the egg, then the breadcrumbs again. Repeat with remaining chicken wrapped eggs, trying to place them seam side down when finished.
- Bring oil to 350.
- Two at a time, fry the eggs to golden brown.
- Top with a spoonful of sauce, then a slice of provolone. Broil to melt the cheese.
- Serve on it's own or with pasta.