Chicken Parma as this dish is more commonly known in Australia. This is one of our most favourite Pub Meals. You could really turn any Schnitzel into a Parmigiana with a little tomato sauce and some mozzarella cheese.
Why not bring your favourite pub meal home and keep your family happy. You will be surprised at how easy it is to recreate this meal at home.
1 jar tomato passata
1 onion, finely diced
4 skinless chicken thigh fillets
1 to 1 1/2 cups breadcrumbs
Saute your onion in a little butter.
Add your jar of passata and simmer on low for 30 minutes, you want to cook off the liquid until you have a nice sauce.
Beat your egg.
Dried store bought breadcrumbs are the way to go here.
On a plastic bag or piece of glad wrap, place your chicken.
Top with another piece of plastic and beat the heck out of your chicken, you are doing this to make it an even thickness. If my Mum actually reads these posts she will notice I need a poundie thingie you know a flat one not a pointy one like yours!
Dredge your flat chicken in the egg.
Coat your chicken in breadcrumbs. Set aside on a plate for an hour to rest in the fridge.
When your ready for dinner allow 30 minutes all up for cooking. I use butter but use a cooking medium of your choice. Fry your chicken on both sides until golden.
Place on a lined baking sheet. Bake for 10 minutes in a 180C pre heated oven. This is to cook the chicken through without drying it out.
After 10 minutes remove the tray from the oven and top with a generous spoonful of the tomato sauce.
Top with your mozzarella, I use grated. Return to the oven and bake for a further 10 minutes or until the cheese is brown and bubbly.
Serve with a nice salad.
Watch the family devour it!