Aussie Classics: Chicken Parmigiana 🐓 Ingredients: - 1 chicken breast, butterflied & beaten flat - 400g crushed tomato’s - 1 tbsp minced garlic - 1 tsp oregano - 1 tsp thyme - 1 tsp Basil - 1 tsp chilli flakes - 1 tsp fresh black pepper - 1.5 tsp salt - 4 cream royal potatoes - 1 cup flour, 2 eggs, 1 cup breadcrumbs - 3 sliced prosciutto - 1/2 cup mozzarella 1. Peel potato’s and cut into 10mm fries. Rinse in cold water to remove starch then drop into cold water seasoned well with salt. Bring to a boil and allow to cook for 5-10 mins. Take out and drain on a wire rack to dry. 2. Combine crushed tomato, garlic, thyme, oregano, basil, salt and pepper to a small saucepan bring to a simmer over a low heat. Cook for 20 minutes or until the sauce has thickened and holds its shape when a spoon is run through the middle. 3. Butterfly the chicken breast, season on both sides with salt and pepper, cover with plastic wrap and beat to an even thickness. 4. Crumb coat the butterflied chicken breast by placing into the flour, shaking off the excess, coat in egg wash and drain the excess then coat in breadcrumbs pressing down to make sure the layer is tight. 5. Fry the schnitzel in olive oil on medium heat for 3-5 minutes per side or until golden and internal temp reaches 74°C (to be safe). Season with salt immediately after removing from the pan 6. Add a generous layer of the marinara sauce to the schnitzel, lay down the prosciutto and top with cheese. Broil or grill to melt the cheese 7. Fry the dry chips in 180°C oil for 4-6 minutes or until golden brown. Take out and season with salt and any other seasonings you want 8. Make sure to put the parmi on top of the chips to serve #parmi #parma #chickenparm #chickenparmesan #aussieclassics #aussiethings #pubfood #foodie