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Chicken Parmigiana

40 min | Cook 40 min | Serves 24

12 x 280g-300g chicken breast fillets
2 1/3 cups plain flour
6 eggs
16 cups panko breadcrumbs
Oil for frying – shallow frying or deep frying
700g shaved leg ham
2.89kg Ardmona Fire Roasted Classic Diced Tomatoes
4 x 180g tubs bocconcini cheese balls, drained, sliced
Basil leaves, to serve

Preheat oven to 200C. Cut each chicken breast fillet through the centre forming 2 pieces. Cut each piece through the centre again, half way through and open out flat forming a thin schnitzel.
Place each schnitzel between sheets of plastic film and using a meat mallet gently hammer until a thin schnitzel forms. Place on a tray and repeat with remaining chicken.
Place flour into a bowl. Break eggs into a separate bowl and whisk. Place breadcrumbs into another bowl. Line large trays with baking paper. Lightly coat schnitzels with flour, coat with egg and lastly breadcrumbs. Place on tray and repeat with remaining schnitzel.
Heat oil in a large saucepan to either shallow fry or deep fry schnitzel. Cook schnitzel for 2-3 minutes or until golden and just cooked through. Place schnitzels on a wire rack over a tray. Top each schnitzel with shaved ham, approximately 1/3 cup Ardmona Fire Roasted Classic Diced Tomatoes and sliced bocconcini.
Bake schnitzel for 15 minutes or until heated through and cheese has melted. Serve with preferred accompaniment.