Crumbed Chicken Parmigiana Kit
A dish that has evolved over time to become an iconic Australian staple. Some say the Crumbed Chicken Parmigiana evolved from the Italian melanzane parmigiana (where eggplant was crumbed and fried instead of chicken).
The first reference of chicken being used was in 1944 after a large migration of Italians to the east coast of the United States of America. Chickens became the predominant ingredient for us here as Australians found Eggplant difficult to cook, and chicken was widely available and easy to cook.
We have given the classic 'pub parmy' the Vic's Meat deluxe dial up. Beautifully butterflied chicken breast prepped and crumbed in-house daily. These beauties are ready for you to fry. Juicy chicken breast with a crispy golden crumb.
This kit includes a bottle of Mutti Baby Roma Tomato Passata and Vanella 'Pizzarella' - a cow’s milk cheese that’s stretched in less water than its mozzarella cousins, giving it a lower moisture content and a superior melt that’s perfect for parmigiana.
To cook: Fry your chicken until golden brown in EVOO and place on a baking tray. Spoon a layer of the tomato passata over the chicken breasts and top with generous slices of the 'pizzarella' cheese. Bake in a 180 degree oven until the cheese is golden and the sauce is bubbling.
This Kit contains:
2 x pieces Coarse Crumbed Chicken Breast Schnitzel (approx. 250g each)
1 x Pizzarella Cheese 250g Vannella Brand
1 x bottle Roma Tomato Passata Sauce 330ml