Chicken Parma, cos lettuce salad
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
INGREDIENTS:
Chicken schnitzel
Tomato sugo
Smoked ham (Please note this is packed together with the bacon for the burger dish)
Mozzarella
Cos lettuce
Shallot
Radish
Lemon
PANTRY STAPLES: Cooking oil, salt
YOU’LL NEED: Frying pan, knife, chopping board, lined baking tray
ALLERGENS: Onion, garlic, dairy, wheat, gluten, yeast
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
When cooking for one or two choose a small or medium frying pan. When cooking for four or six you will need to use a large frying pan.
METHOD:
1. Prepare the produce: Wash all the vegetables. Cut the cos into quarters. Slice the radish thinly. Slice the shallot thinly into rings. Cut the lemon into wedges.
2. Cook the schnitzel: Preheat the oven to 190C fan forced. Heat a generous splash of oil in a frying pan over medium heat. Cook the schnitzels for 3 minutes each side or until just browned and almost cooked through. Re move the schnitzel from the pan and place onto absorbent paper. Cook them in batches, if needed. Place the chicken onto a lined baking tray or oven proof frying pan. Spoon the sugo onto the chicken, top with the ham and then the mozzarella. Bake the parma in the preheat oven for 5 to 10 minutes or until the cheese is melted.
3. Make the salad: Gently stuff the radish and shallot in between the leaves of the quartered lettuces. Squeeze a little lemon over the salt and sprinkle with a pinch of salt.
4. To serve: Divide the parma and salad between serving plates. Serve with remaining lemon wedges.