11 May 2007

Hawaiian Chicken Parmigiana

Tonight for dinner we had Chicken Parmigiana with a twist. We were in the mood for something a little different so I came up with Hawaiian Chicken Parmigiana. This is like a normal parmigiana but I placed slices of ham and pineapple rings on the top of the chicken schnitzel then topped with lots of cheese. These toppings were a great addition to the common pub fare. Give this one a go.

  • 2 Chicken Breast Fillets

  • 1 Lightly Beaten Egg

  • 2 Cups Bread Crumbs

  • 1 Cup Plain Flour

  • 4 tbp Tomato Ketchup

  • Shaved English Ham

  • Pineapple, cut into rings

  • Vegetable Oil

  • Grated Cheese

  1. Lightly coat each chicken fillet in flour then dip into egg.

  2. Cover with breadcrumbs.

  3. Pan fry in hot oil.

  4. When golden brown, remove and place on baking dish.

  5. Spread each fillet with Ketchup, then layer with ham and pineapple.

  6. Sprinkle with cheese.

  7. Place under grill (broiler) until cheese is melted.

  8. Serve with corn and mash potatoes.

Hawaiian Chicken Parmigiana @ Group Recipes

Bon Appetite
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