Chicken Schnitzel Parcels

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. I make something similar to this but do not use parmesan cheese in my version though I would like to but the DH cannot stand it and refers to as spew or stinky cheese."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (450.5 g)
  • Calories 688.3
  • Total Fat - 32.3 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 448.9 mg
  • Sodium - 1464.6 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.7 g
  • Protein - 87.5 g
  • Calcium - 332.7 mg
  • Iron - 4.5 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.7 mg

Step 1

Cut a deep, long pocket through the side of each fillet and place two slices of ham and one tablespoon cheddar/pizza cheese in each one.

Step 2

Combine butter, garlic and rind in a bowl and mix well to combine and then divide among the 4 pockets.

Step 3

Place eggs in a medium bowl and lightly beat with a fork; combine breadcrumbs and parmesan in a shallow dish and then dip chicken in eggs and then coat in crumb mixture, pressing crumbs on firmly.

Step 4

Heat oil in a large frying pan over medium heat and add chicken and cook for about 2 minutes on each side and then remove and transfer to a roasting pan.

Step 5

Cook in a moderate oven (180C) for 18 to 20 minutes or until cooked through.

Step 6

Serve with steamed beans.

Tips & Variations


No special items needed.

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