Quick & Easy

Chicken schnitzel parmigiana

Recreate the mouth-watering Australian pub favourite, the humble chicken parma, for your family this weekend. Golden, crumbed chicken schnitzel is brilliant served topped with melted oozy cheese and a rich tomato sauce, with a dollop of creamy mash on the side.
Chicken Schnitzel ParmigianaRecipes+



1.Place flour, egg and breadcrumbs in separate shallow bowls. Lightly coat chicken in flour; shake off excess. Dip into egg, then breadcrumbs. Place schnitzels in a single layer on a baking paper-lined baking tray. Cover with plastic food wrap. Chill 15 minutes to set crumb.
2.Heat oil in a large frying pan over moderately high heat. Cook schnitzels 3-4 minutes each side, or until golden brown and cooked. Transfer to a flame proof baking dish. Preheat an oven-grill to high. Spoon pasta sauce over schnitzels. Top with tomato. Sprinkle with cheese. Grill 2-3 minutes, or until cheese is golden brown and bubbly.
3.Place potato in a large saucepan; cover with cold water. Bring to the boil. Boil 10-12 minutes, or until tender. Drain. Return to pan and place over low heat. Add cream; mash until almost smooth. Season. Serve parmigiana with mashed potato.

To freeze: Make a double batch of chicken schnitzels to end of Step 1; freeze half for later Thaw in the fridge overnight.


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