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  • Prep
    20 MIN
  • cooking
    15 MIN
  • Serves
    4 ADULTS

COON Chicken and Ham Parmigiana

Ingredients

  • 1 1/2 cups breadcrumbs
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste
  • 4 chicken fillets, skinned
  • 1/4 cup plain flour
  • 1 egg, lightly beaten
  • extra light olive oil, for shallow frying
  • 4 slices ham
  • 1 cup Italian-style tomato cooking sauce (passata)
  • 125g COON Shredded Tasty Cheese

SUGGESTIONS

To save time, use pre-crumbed chicken or veal schnitzels from the butcher!

Method

  1. Combine breadcrumbs, salt and pepper together.
  2. Coat in flour, shaking off excess, dip in egg and coat in breadcrumb mixture, pressing chicken firmly with the heel of your hand to flatten.
  3. Heat oil in a large frypan and shallow fry chicken for 3-4 minutes on each side until golden brown and cooked through.
  4. Drain on absorbent paper.
  5. Place on an oven tray and top each with a slice of ham, tomato sauce and COON Shredded Tasty Cheese and grill or bake at 200°C for 10 minutes until cheese has melted.
  6. Serve with salad.

VARIATIONS

Pesto Veal Parmigiana: Substitute 4 thin veal steaks for chicken fillets, sliced red capsicum for ham and ½ cup pesto for tomato sauce. Proceed as per recipe.

Mexican Chicken Parmigiana: Substitute spicy Mexican taco sauce for tomato sauce and sliced avocado for ham. Proceed as per recipe.

Ham and Pineapple Parmigiana: Substitute tomato sauce with thinly sliced pineapple. Proceed as per recipe.