Chicken Parmigiana
Cook Time: 20 mins
Prep Time: 10 mins
Serves: 4
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INGREDIENTS
- 1 packet of skinless, boneless chicken breast (pounded thin)
- 2 tbsp plain flour
- 1 Egg
- 1/2 cup water
- 2 cups fresh breadcrumbs
- Vegetable oil to shallow fry
- 200g Tomato Pasta sauce
- 200g Tradition Parmesan Cheese, shredded
- 1 pound Granarolo fresh mozzarella, thinly sliced
- Salad to serve
PREPARATIONS
- Dust chicken breasts with seasoned flour and shake off excess flour.
- Dip dusted chicken breasts in the combined egg and water mixture.
- Evenly coat the chicken breasts in the bread crumbs. Repeat with remaining chicken breasts.
- Heat oil in a large shallow frying pan over a medium heat 3-4 minutes.
- Lightly fry chicken breasts until golden then remove and drain on absorbent paper.
- Place the chicken breasts onto a lined baking tray and spread each schnitzel with tomato pasta sauce.
- Generously sprinkle over the Parmesan Cheese and Mozzarella Cheese.
- Bake in the pre-heated oven 190°C for 10-12 minutes until the cheese has melted and is golden brown. Perfect.
- Serve hot with salad garnish.
Recipe Products
Chicken
Boneless Chicken Breast (Frozen)
Brazil
$ 15.50 per pack
Sauces
La Corvinia Concentrated Tomato Paste
Italy
$ 3.95 per pack
Sauces
Filippo Berio Olive Tomato Sauce
Italy
$ 5.90 per pack
Sauces
Filippo Berio Grilled Vegetable Tomato Sauce
Italy
$ 5.90 per pack
Sauces
Filippo Berio Arrabbiata Tomato Sauce
Italy
$ 5.90 per pack
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