Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Oil shallow large baking dish.
2.Using meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap until 5mm thick, cut each piece in half.
3.Top each schnitzel with spinach and cheese, leaving 1cm border around edges. Fold in half to cover filling, press down firmly then secure with toothpicks.
4.Coat schnitzels in flour, shake off excess. Dip in combined egg and milk, then in breadcrumbs.
5.Heat oil in large frying pan, cook schnitzels, in batches, until browned and cooked through. Drain on absorbent paper.
6.Place schnitzels in baking dish, top with sauce and cheese. Roast, uncovered, in oven, 10 minutes or until cheese melts.
Parmigiana goes well with homemade chips. Cut 1kg unpeeled potatoes into 2cm-thick chips, boil, steam or microwave until just tender. Drain, then dry with absorbent paper. Toss in large bowl with 1 tablespoon olive oil, place, in a single layer, on oiled oven tray. Roast in preheated 240°C (220°C fan-forced) oven about 25 minutes or until browned.
Note
