Chicken Parmi­giana

No need to slave over a hot stove – th­ese two de­li­cious dishes will be ready in 20 min­utes!

Recipes+ - - Contents -

Chicken Parmi­giana

SERVES 2 PREP 5 min­utes COOK 15 min­utes + MAKE YOUR OWN Dip 2 pounded chicken minute fil­lets into flour to coat, then beaten egg, then bread­crumbs. Chill for 10 min­utes be­fore cook­ing.

2 ta­ble­spoons light olive oil 15g but­ter 2 bought crumbed chicken schnitzels 1/3 cup grated tasty cheese, plus 1/3 cup ex­tra ½ cup pas­sata (Ital­ian tomato cook­ing sauce) ¼ cup basil leaves Salad leaves, to serve

1 Pre­heat oven to 180ºC/160ºC fan-forced. Heat oil and but­ter in a large fry­ing pan over mod­er­ate heat. Add chicken; cook for 2 min­utes each side or un­til golden brown.

2 Trans­fer chicken to a shal­low oven­proof dish. Sprin­kle over cheese. Driz­zle with pas­sata, then top with ex­tra cheese. Bake for 10 min­utes or un­til cheese melts and chicken is cooked. Top with basil leaves. Serve with salad.

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