Fonterra Food Services
Chicken Parmagiana
4 x 220g chicken breast
200g breadcrumbs
2 eggs
50g plain flour
napoli sauce
200g Mainland Shredded Egmont Cheese
Clean up breast and butterfly, then crumb and shallowfry until both sides are golden. Top schnitzel with napoli and Mainland Shredded Egmont Cheese. Finish in oven for 6 minutes until lightly browned.
Variation :
Add 1 slice of triple smoked ham.

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