Chicken Parmesan gets an exciting makeover with an extra-crunchy sesame coating and a rich tomato sauce infused with harissa. Beneath a generous layer of melted provolone, the chicken stays wonderfully tender, while fresh basil adds a fragrant finishing touch.

This comforting recipe serves four and takes approximately 2 hours and 15 minutes, including marinating time.

What You’ll Need

- 2 boneless, skinless chicken

- 1 cup buttermilk

- ¼ cup Dijon mustard

- 3½ tsp kosher salt, divided

- 1 cup sesame seeds

- ¾ cup (90g) plain flour

- ½ cup cornflour

- 1 tsp baking powder

- ¾ cup finely grated Parmesan, divided

- ½–1 cup peanut or vegetable oil

- 4 cups homemade or shop-bought marinara sauce

- 1 tbsp plus 1½ tsp harissa paste

- ½ tsp crushed chilli flakes

- 5½ cups grated provolone

- ¼ cup torn fresh basil

1. Prepare And Marinate The Chicken

Place each chicken on a chopping board and carefully slice it horizontally into two thinner cutlets. Position each piece between two sheets of cling film and gently flatten with a meat mallet or rolling pin until approximately 6mm thick.

In a large bowl, whisk together the buttermilk, Dijon mustard and 2 teaspoons of salt. Add the chicken, turning each piece until thoroughly coated.

Cover and refrigerate for at least one hour, or leave overnight for added convenience.

2. Create The Sesame Crust

Combine the sesame seeds, plain flour, cornflour, baking powder, ½ cup of Parmesan and the remaining 1½ teaspoons of salt in a wide, shallow bowl.

Add 2 tablespoons of the buttermilk mixture and rub everything together with clean fingers until small, pea-sized clusters form. These irregular pieces will give the finished coating its distinctive crunch.

Place a wire rack over a baking tray. Lift each cutlet from the marinade, allowing any excess to drip away, then press it into the sesame mixture until evenly covered. Arrange the coated pieces on the rack.

3. Fry Until Golden

Line another baking tray with kitchen paper. Heat ½ cup of oil in a deep frying pan over medium heat. Test the temperature with a small pinch of coating; the oil should bubble vigorously.

Carefully add the chicken and fry for approximately four minutes on each side, until golden and cooked through. Work in batches to avoid overcrowding, adding more oil when necessary.

Transfer the cooked pieces to the prepared tray to drain.

4. Add The Smoky Tomato Sauce

Preheat the grill. In a medium bowl, combine the marinara sauce, harissa paste and crushed chilli flakes.

Spread one-third of the sauce across the bottom of a large baking dish. Arrange the crispy chicken over it, allowing the pieces to overlap slightly.

Spoon the remaining sauce over the chicken, then cover generously with the grated provolone and remaining ¼ cup of Parmesan.

Grill for five to six minutes, watching carefully, until the cheese is bubbling and golden in places.

5. Finish And Serve

Remove the dish from the grill and allow it to cool slightly before scattering the torn basil over the melted cheese.

Serve with pasta, garlic bread or creamy mashed potatoes to make the most of the smoky tomato sauce.

The combination of nutty sesame, fragrant harissa and rich melted cheese gives this familiar comfort food an entirely different character. With its crisp coating and generous layers of flavour, it makes a particularly inviting centrepiece for a relaxed family dinner.