A classic Aussie favourite! If you've never had a chicken parmigiana, it's basically a margarita pizza (tomato sauce and melted cheese) plonked on top of a breaded chicken breast. Beyond!
This version has 9 plants in the breading alone and tastes devine. We had ours with parsnip and sweet potato mash and steamed greens.
Prep time: 10 mins
Cooking time: 14 mins
INGREDIENTS
300g Organic chicken cut into strips
1/2 cup of spelt flour
2 eggs, whisked
Homemade tomato sauce, tomato passata, or non UPF pasta sauce like this one, ideally in a glass jar.
Cheddar cheese, grated.
Breadcrumb mixture:
1 slice of sourdough bread
1/2 cup of mixed nuts (I used almonds with a few brazil + walnuts).
Handful of herbs (exclude if the colour green won't be accepted by little people). I used parsley and basil.
Spice mix:
1/2 teaspoon of turmeric
1/2 teaspoon of smoked paprika
1/2 teaspoon of cumin
1/4 teaspoon of good quality salt (I use celtic)
*use organic produce where possible.
METHOD
Blend breadcrumb mixture in a nutribullet or similar.
Add spices and mix.
Take 3 bowls and fill with:
Flour
Breadcrumb mixture
Eggs
Dip each side of the chicken into flour, followed by the egg, then the breadcrumb mixture.
Heat a little ghee or avocado oven safe frying pan and cook for 3 mins each side.
Cover each piece of chicken with a dollop of pasatta & cover with a layer of grated cheddar cheese.
Place the pan under the grill until the cheese bubbles, approx 3-5mins.
Serve with mashed potato and steamed greens.
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