Chicken Parmigiana - Surf Club Style

Total Cook / Prep Time: 60mins

INGREDIENTS

Rainbow Meats Crumbed Chicken Schnitzels

Tomato Sauce Mixture (Makes about 1 1/3 cups.)

20ml (1 tablespoon) oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
400g can crushed/diced tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper

Cheese Topping

140g (1 1/3 cups, firmly packed) grated mozzarella cheese
40g (1/2 cup, lightly packed) grated tasty cheddar cheese
22g (1/4 cup) grated parmesan cheese

---

DIRECTIONS

STEP 1: Heat oil in a medium saucepan on medium heat. Add onion and garlic, stirring occasionally for about 5 minutes, until onion has softened but not browned.

STEP 2: Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste.

STEP 3: Set aside for 10 minutes, and then puree sauce in a blender or food processor.

STEP 4: To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. You may need to cook the chicken in two batches using 1/4 cup of oil for each batch depending how many schnitzels you're cooking. Wipe the pan between batches to stop loose overcooked crumbs sticking to the new batch. Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through.

STEP 5: Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses.

STEP 6: Bake at 200 degrees Celsius (180 degrees fan-forced) for about 15-20 minutes, or until cheese is melted and golden. To add that Restaurant touch, sprinkle on some chopped parsley before serving.

---