Dishpigs Favourite Chicken Parmigana
Over the years feeding your loyal Dishpig is of the upmost importance, here is a great recipe! 1 Fresh chicken breast, flour for batter, fresh bread crumbs. For Tomato Sauce 1 medium onion, 5 cloves fresh garlic, 1kg tinned tomatoes, tomato paste, 1/2 bunch fresh Thyme, 1/2 bunch fresh basil, 50mls red wine Vinegar salt and pepper.
Slice chicken breast in half, take two sheets of glad wrap, place 1/2 chicken in between sheets and with meat mallet bash out to 1/2 cm thick, repeat with remaining chicken. Make a batter with flour and water till as thick as pancake batter, place chicken in and coat well, place in breadcrumbs and coat well.
Red Sauce is the nuts and bolts of a great Parmigana, fry onions in pan with garlic till soft but not brown, add tinned tomatoes and tomato paste and let simmer of 10 minutes, check consistency if to thick add a bit of water cause you will need to simmer for a further 1 hour, now add basil, thyme and the red wine vinegar. let simmer season to taste, When ready let it cool down.
Fry your Schnitzel in a pan or deep fry to golden brown, place on baking tray, spoon red sauce onto top of Schnitzel, now with a good quailty tasty grated cheese cover the red sauce. Pre-heat oven to 180 degrees put your parmi in oven and cook till cheese is melted, this should not take to long.
Always serve your Chicken Parmigana with Chips and Salad as it is just not Australian any other way. Happy Cooking www.theschnitzelbin.com
Make ya Pig Squeal...!
