A couple of weeks ago, friends from France visited us in Sydney and stayed with us for a few days. I cooked most nights and tried to make them experience Australian food (and wine!).
One of the night, I decided to make chicken parmigiana because:
- We don’t have this dish in France – the closest dish we have is called “Cordon Bleu” which is crumbed chicken breast, ham and cheese.
- Chicken parmigiana used to be one of my favourite pub food when I first came to Australia!
- I had never made it at home before and thought having my friends over would be a great opportunity to give it a go!
It was very easy to prepare and my French friends have seemed to really enjoy it! I served it with a green leaves salad to counter balance the calories count.
- 4x crumbed chicken schnitzels (about 125g each)
- 2 tbsp of extra virgin olive oil
- 2/3 cup tomato paste mixed with water
- 1/3 cup of fresh basil leaves, finely chopped
- Salt and black pepper
- 100g of grated mozzarella cheese
- Heat extra virgin olive oil in a non-stick frying pan over medium-high heat. Cook schnitzels for 4 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer to a non-stick baking tray.
- Mix the basil leaves with tomato paste and water, add salt and pepper to taste
- Spread 2 tablespoons of tomato sauce over each schnitzel. Top with cheese.
- Grill for 4 minutes or until cheese is melted and golden. Serve with a green leaves salad.
We only see three pieces in the photos (although the recipe says it’s for 4) because my convection oven is to small to fit any larger baking tray (arrgh!!), so I cooked mine separately, luckily melting the cheese was very quick!
|Anything with cheese is tasty to me! Do you agree?!|
What is your favourite Australian food/dish?