Try our tasty take on a classic pub favourite.
Ingredients
- 40g (1/4 cup) plain flour
- 210g (3 cups) fresh breadcrumbs (made from day-old bread)
- 1 egg
- 1 tablespoon milk
- 1 garlic clove, crushed
- 2 (about 500g) chicken breast fillets, halved horizontally
- 1/2 small eggplant, cut into 4 slices lengthways
- 60ml (1/4 cup) olive oil
- 2 ripe tomatoes, thinly sliced
- 1/2 cup fresh basil leaves
- 40g (1/2 cup) coarsely grated cheddar
- Mixed salad leaves, to serve
Method
- Step 1Place the flour and breadcrumbs on separate plates. Season flour with salt and pepper. Whisk egg, milk and garlic in a shallow bowl. Dip chicken in flour and shake off excess. Dip in egg mixture, then in breadcrumbs to coat. Transfer to a plate.
- Step 2Brush the eggplant with 2 tablespoons of oil. Season with salt and pepper. Heat a frying pan over a medium heat. Cook eggplant for 2 minutes each side or until golden. Transfer to a plate. Heat remaining oil in the pan. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a baking tray.
- Step 3Preheat grill on high. Top chicken with eggplant, tomato, basil and cheddar. Cook under grill for 5 minutes or until cheddar melts. Serve with salad leaves.
- Low carb
- Low sugar
- Lower gi
Nutrition
2337 kj
Energy
23g
Fat Total
6g
Saturated Fat
4g
Fibre
41g
Protein
136mg
Cholesterol
502.7mg
Sodium
5g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Veal parmigiana: Replace the chicken with 4 uncrumbed veal schnitzels. Cook for 1-2 minutes each side or until golden.
Chicken & ham parmigiana: Omit eggplant. Reduce oil to 1 tbs. In step 3, top chicken with ham, tomato, basil & cheddar.
- Author: Kim Meredith
- Image credit: Steve Brown
- Publication: Australian Good Taste
0