Dip chicken in beaten egg, then in cornflake mixture. Add the onion and garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken. Cut the potatoes in half lengthways and then cut each half into long chips about 1½ cm wide. For the true pub experience, crack open a cold beer… you’ve earned it! Heat up the tomato sauce. Place on baking sheet and repeat with the remaining chicken. Its origins are American and inspired by Italian immigrants. Can't wait to have the leftovers! ?CANT MAKE A RECIPE THAT I HAVE NO IDEA WHAT AN INGREDIENT IS. The best part about this recipe is once you have all the components, it’s a simple process to put them all together. It’s also a great opportunity to sneak in some dried herbs. this is going in our "favourites"! Finally, you could swap out the home-made chips for frozen ones, but by this point you should be asking yourself why you’re even bothering. If you want to do that though, I highly recommend sourcing it from your local butcher instead of the supermarket varieties. Firstly prepare everything by laying the ingredients out. Cook, stirring occasionally, until the onion softens then add the tomato passata, oregano, basil, vegetable stock poweder and red wine. Your email address will not be published. Jump to Recipe Jump to Video Print Recipe. 2 Cover a baking tray with baking paper. Again, make sure it’s completely covered. This post may contain affiliate links. Bake in the preheated oven for 5 to 6 … by Graham | Jan 13, 2011 | Chicken, Pasta | 3 comments. Use a meat tenderiser to flatten out any particularly uneven bits; but I find if I take care when slicing, this usually isn’t required. I love to create delicious food at home and share my experiences with family and friends. Take a piece of chicken breast and coat evenly in the flour, shaking off any excess. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. This recipe has tender and succulent chicken schnitty aka chicken schnitzel … Add the tomato passata along with the herbs. Lay the chicken breasts flat on a board and slice in half horizontally keeping both halves an even thickness. I like to use dried oregano and fresh basil. This sauce will keep in the fridge for a few days so it’s easy to prepare in advance. This oven-baked chicken schnitzel brings a healthy twist to a family favourite. Dip the chicken in plain flour and make sure it is completely covered. Scroll down to watch the step-by-step video. Season with salt, pepper and rosemary. It is so easy to make a basic tomato sauce that there’s really no reason to buy one. The core ingredients are onion, garlic, tomatoes and herbs. Prepare Chicken: Preheat oven to 230°C.Firmly pound chicken while still in vac-sealed pack with the smooth side of a meat mallet (or rolling pin) to a thickness of 1 1 ⁄ 2 cm. Give it a little shake to drop any excess. Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. You can also follow me @sthsidekitchen on Twitter and Pinterest. It’s especially handy if you want to serve this for dinner guests without worrying about having a messy kitchen. Cook Lilydale Free Range Herb & Parmesan Baked Chicken Schnitzels following packet directions, for 15 minutes (instead of 25 minutes as per packet directions) Meanwhile, … Pay attention to this detail so the chips cook evenly while avoiding any burnt ones. Baked chicken Parmigiana. It takes only a few minutes to peel and cut the potatoes so there’s really no reason to use frozen chips again! Give them a light pounding with a rolling pin or wine bottle to flatten a bit. Arrange schnitzels in sauce. Place the flour on a plate. Crumbing chicken is a three step process. Although a pub parma is a real cultural norm, Covid-19 has made the experience a little… difficult. 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