A Perfect Pantry
Chicken Parmigiana
- PREP TIME
10 min - COOK TIME
40 min - READY TIME
50 min - SERVINGS
5
Ingredients
- 5 potatoes peeled, halved
- 2 clove garlic minced
- 4 tablespoons olive oil
- 5 grams chicken breast steaks
- 1 cup plain flour sifted
- 3 x 59g eggs lightly whisked
- 10 slice sour dough bread processed into bread crumbs
- 1/2 cup parmesan cheese grated
- 5 tablespoons tomato passata
- 5 10cm x 10cm pieces of leg ham
- 200 grams mozzarella cheese grated
Directions
- Boil the potatoes in a large pot of water until they are just cooked through. Strain water away and then roll in garlic and olive oil. Place onto an oven tray and bake in a preheated oven at 200°C until golden brown, about 30 minutes.
- In three separate bowls add flour to one, egg to one and breadcrumbs and parmesan cheese to one.
- Dip each chicken steak into each bowl in the right order (flour, egg, bread crumbs) and transfer to a lined tray. Continue process until all chicken strips are battered.
- Preheat 1/2 cup of olive oil in a frypan and shallow fry the schnitzels for 4 minutes on each side or until golden brown and cooked through. Add extra oil after each batch.
- Layer with 1 tablespoon of tomato passata, a piece of ham and 2 tablespoons of cheese. Grill until golden brown.
- Serve with roasted potatoes.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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