Mad Butcher's Butcher Est. 1971

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Chicken Parmigiana

INGREDIENTS

- 2 cups Panko breadcrumbs
- 1/4 cup Flour
- seasoned
- 2 Chicken breasts
- Skinless. Cut horizontally
- 1/4 cup Parmesan cheese
- 2 Eggs
- beaten
- 1/2 cup Oil
- 1 Onion
- finely diced
- 1 clove Crushed garlic
- 140g Leggo's tomato paste
- 1 Tomato
- skin removed and diced
- 1 cup Grated mozzarella
- Green vegetable
- steamed or garden salad and chips for serving
Serves : 4
Cooking time:

METHOD

1. Combine breadcrumbs and parmesan in a large bowl. Coat chicken lightly with flour, dip into egg and then breadcrumb mix, pressing firmly. Refrigerate until required.

2. Heat 1 tablespoon of oil in a small saucepan, add onion and cook for 2-3 minutes. Stir through garlic, Leggo’s Tomato Paste, tomato and ½ cup of water and simmer for 5 minutes, stirring occasionally.

3. Meanwhile, heat remaining oil in a large non stick frypan and cook chicken for 3-4 minutes on each side or until golden brown and cooked through.

4. Place chicken on a baking paper lined tray, top schnitzels evenly with sauce and cheese. Place under a hot grill or in a preheated oven at 200°C for 3-5 minutes or until cheese has melted. Serve with steamed vegetables, garden salad and chips.

TIP: To remove the skin from the tomato, using a sharp knife cut a shallow ‘X’ into the bottom of the tomato.  Carefully immerse the tomato into boiling water for 10 seconds or until the ‘X’ begins to split.  Remove tomato from the water and allow to cool before peeling.

Recipe from bite.co.nz

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