A lov­able schnitzel

NewsMail - Wide Bay Rural Weekly - - MY SMOKO BREAK -

YOU may have seen these heart-shaped chicken schnitzels in the deli sec­tion of your su­per­mar­ket.

Last week I brought some for the fam­ily and turned them into a parmi­giana for din­ner.

Well, it was an ab­so­lute hit with the kids and hus­band – so easy to make!

It’s the lazy way of do­ing it, as you could just crumb chicken fil­lets your­self.

Here is what I did....

Bake in mod­er­ate oven 4 chicken schnitzels (for our fam­ily of five) un­til half cooked.

While they are bak­ing, in a saucepan place a 420g tin of chopped toma­toes in a saucepan, with one tea­spoon of gar­lic paste, a sprin­kle of dry basil, salt and pep­per to taste and if your nose can han­dle it and if you can put up with lit­tle ones ask­ing “ewww what’s that smell” tip in a hand­ful of dried parme­san cheese. Stir while boil­ing for a mo­ment, then turn down and sim­mer for 20 min­utes or so.

By now the chicken will be done enough, so take out of the oven and spread the tomato paste/sauce mix­ture on top of the schnitzel, place grated cheese on top of the tomato and bake again un­til golden, or done to your lik­ing.

We had this with mashed potato and broc­col­ini.

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