Chicken Parmigiana
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 1.5 | kg | Chicken, breast | AUD 0.00 * AUD 0.00 / kg |
| 200 | g | Flour, plain | AUD 0.00 * AUD 0.00 / kg |
| 300 | g | Bread, crumbs | AUD 0.00 * AUD 0.00 / kg |
| 3 | pc | Eggs, large | AUD 0.00 * AUD 0.00 / pc |
| 100 | ml | Milk, fresh | AUD 0.00 * AUD 0.00 / l |
| 3 | l | Oil, sunflower | AUD 0.00 * AUD 0.00 / l |
| 0.5 | kg | Ham, leg sliced | AUD 0.00 * AUD 0.00 / kg |
| 10 | pc | Cheese, sliced | AUD 0.00 * AUD 0.00 / pc |
| 1 | kg | KNORR Raguletto Parmigiana Sauce 1.9kg | AUD 0.00 * AUD 0.00 / kg |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1.Clean and flatten the chicken breast with a meat mallet untill 1cm thick.
2.Place the flour, bread crumbs and beaten eggs with the milk into separate bowls.
3.To coat the chicken, first dip the flattened chicken breasts into the flour and shake off the excess then dip in the beaten eggs the finally the bread crumbs.
4.Place the oil into a large deep fry pan and heat to 160°C and lightly fry the coated chicken untill golden in colour, remove from the oil and drain.
5.Place the cooked chicken onto a baking tray and top with the sliced ham and cheese. Cook in a preheated oven 180°C untill the cheese is melted and golden.
6.Pour over the heated KNORR Raguletto Parmigiana Sauce.
Serving suggestion:
Serve with fresh salad and fresh cooked bistro chips.
