Fry the schnitzel first and fully. The grill is only there to melt the cheese; it will not cook the chicken for you.
From the shop
Start with 1 kg of chicken schnitzel, about four large schnitzels. Veal schnitzel makes the same parmi and cooks a minute faster.
Drain the schnitzels on paper towel before the topping goes on. Passata on a wet crumb turns it soft in the few minutes under the grill.
Ingredients
- 1 kg chicken schnitzel, about four pieces
- Vegetable oil, for shallow frying
- 250 ml tomato passata
- 1 tsp dried oregano
- 4 slices leg ham
- 200 g mozzarella, grated
- 2 tbsp grated parmesan
- Salt and cracked black pepper
Buy the cuts for this recipe
Chicken Schnitzel$28.99per kilogram
Veal Schnitzel$69.99per kilogram
Method
- Heat the oven grill to high. Mix the passata with the oregano and a pinch of salt.
- Pour 1 cm of oil into a large frying pan. Heat over medium heat. Cook the schnitzels two at a time, 3 to 4 minutes a side, until golden and cooked through. Drain on paper towel.
- Lay the schnitzels on an oven tray. Spoon the passata over each one, leaving a border of crumb.
- Top each with a slice of ham, then the mozzarella and parmesan.
- Grill for 3 to 4 minutes until the cheese bubbles and browns in spots.
Serve it
Serve with chips and a garden salad.