A lovable schnitzel
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.