Can someone please give me a simple aussie recipe for chicken parma.

Answer 1

I disagree with you porkchop. I often make everything from scratch. You can as suggested buy a chicken breast and crumb it yourself. I find this quite satisfying especially when bashing out the meat. Kind of a good stress reliever. Use any sort of bread that has gone a bit stale add some grated Parmesan and or some herbs to the crumbs. Coat the flattened b*****s in plain flour then egg then the crumbs and shallow fry in a pan in olive oil. Only enough to turn the crumbs golden. You could also buy a schnitzel from your local butcher, trust me there is no comparison to them and those you buy in a supermarket.

I use a sauce made from tinned tomatoes mixed with some oregano and or basil plus a hit of chilli. You can fry off some onions and garlic and add that to it also, your choice. Spoon the sauce over the schnitzel, place some ham, prosciutto or something similar top with mozzarella cheese and bake in an oven until melted. Serve with a salad and what ever else takes your fancy.

Answer 2

hehe us aussies would just go to woolworths or bilo and get a jar of it and make it up the easy way

Answer 3

Here is one VOTE for me!!

http://www.recipe-for.net/chicken-recipe...

Answer 4

Ingredients

(serves 6)

6 chicken breast fillets

1 eggplant

2 tablespoons olive oil

60g butter

425g can chopped Roma tomatoes

250g mozzarella cheese, thinly sliced

150g baby spinach leaves, to serve

Method:

Preheat oven to 200°C. Place chicken into a ceramic, ovenproof dish.

Thinly slice eggplant lengthways. Heat oil and butter in a non-stick frying pan over high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. Transfer to a plate lined with a paper towel.

Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through.

Serve warm with baby spinach leaves.

Answer 5

Chicken Parmesan Recipe





1/4 cup extra-virgin olive oil, plus 3 tablespoons

1 medium onion, chopped

2 garlic cloves, minced

2 bay leaves

1/2 cup kalamata olives, pitted

1/2 bunch fresh basil leaves

2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed

Pinch sugar

Kosher salt and freshly ground black pepper

4 skinless, boneless, chicken b*****s (about 11/2 pounds)

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1 tablespoon water

1 cup dried bread crumbs

1 (8-ounce) ball fresh buffalo mozzarella, water drained

Freshly grated Parmesan

1 pound spaghetti pasta, cooked al dente

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken b*****s side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken b*****s with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Answer 6

lol not really much of a recipe to it. either by the schnitzel already done or get a breast fillet and crumb it your self with egg bread crumbs and pepper. then either buy leggos parma sauce or make it yourself i use Bologna's sauce. fry schnitzel then put sauce on then cheese either mozzarella or tasty cheese or a mix of both tasty tends to be to salty then put a little sauce on top. 2nd method is the same but put a little bit of cheese on to help the rest stick, put ham on the cheese of cooked bacon bits and sliced tomatoes then add cheese over top with a little more sauce. 1st method is a basic plain parma the 2nd is your choice if you like it with the extra ingredients