Chicken parmigiana, or parma as we call this Italian-Aussie fave, is a schnitzel smothered in rich tomato sauce and gooey cheese, but this recipe also stuffs the chook with cheese, uses garlic bread for the crumb and elevates the classic ham topper with crisp prosciutto in the side salad. A dish to devour.
FOUR-CHEESE STUFFED CHICKEN PARMAS WITH GARLIC-BREAD CRUMB
Preparation time 30 mins
Cooking time 1 hour
Serves 4
200g garlic bread, roughly torn
2/3 cup grated four-cheese blend (try Perfect Italiano 4 Cheese Melt)
2 Tbsp finely chopped flat-leaf parsley leaves
2 cloves garlic, crushed
1/2 cup plain flour
Sea-salt flakes and freshly ground black pepper, to season
1 free-range egg
2 Tbsp milk
4 small chicken breast fillets
2 Tbsp olive oil
2/3 cup Arrabbiata pasta sauce
220g tub cherry bocconcini, torn
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