Name: Chicken schnitzel parmigiana
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup plain flour; 2 eggs, lightly beaten; 1 1/2 cup multigrain breadcrumbs; 4 chicken breast schnitzels; 1/2 cup vegetable oil; 1 cup tomato pasta sauce; 2 large tomatoes, thickly sliced; 3/4 cup grated pizza cheese; 4 medium potatoes, peeled, chopped; 1/2 cup cream

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.

Serves 4

Prep

30M

Cook

15M

Total

45M

Ingredients

1/2 cup plain flour

2 eggs, lightly beaten

1 1/2 cup multigrain breadcrumbs

4 chicken breast schnitzels

1/2 cup vegetable oil

1 cup tomato pasta sauce

2 large tomatoes, thickly sliced

3/4 cup grated pizza cheese

4 medium potatoes, peeled, chopped

1/2 cup cream

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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