CHICKEN PARMEGIANA ROLLS
COOKBOOK: Woolworths - The Fresh - Nov 2017
You can even cheat with this recipe but I do promote making the schnitzels from scratch. There is nothing better than fresh made chicken schnitzels, and they dont take that much longer to make!
But if you’re super short on time, buy them pre-crumbed to make the parmigiana.
We went back for 2nds and 3rds!
Olive oil for frying
2 large chicken breasts (or 4 crumbed schnitzels)
1 cup breadcrumbs
2 eggs, beaten
1 tablespoon of olive oil
2 garlic cloves
1 onion, sliced
2 cups of tomato sauce for pasta (or passatta)
1 tablespoon of dry basil
1/2 cup parmesan cheese, grated
180g brocconcini cheese, sliced
CHICKEN SCHNITZELS (from scratch)
Slice through the thicker side of the breast to flatten. Cover with greaseproof paper and pound with mallet until flatten (you dont want it too flat , you want it to retain some thickness but tenderise it)
Cut into medium pieces.
Dip the piece of chicken in egg and then coat with breadcrumbs. Set aside.
Heat olive oil in pan. Fry schnitzels for approx 3-4 minutes on each side. Set aside.
Heat olive oil in frying pan, add garlic and onion and fry for 1-2 mins or until soft. Add basil and mix well. Add tomato pasta sauce. Simmer for 5-8mins. Set aside.
Take the schnitzels place them evenly on a greased dish. Coat with parmesan cheese. Top with tomato mixture. Evenly spread pieces of the brocconcini over the mixture. Bake for 10-12 mins in moderate oven or until cheese has melted.
Butter buns. top with spinach leaves. Take pieces of the parmegiana and place in bun and serve.