Parmy Chook!

Yes, this is my own variation of that Aussie Pub classic, Chicken Parmigiana. Something I have never actually eaten in a pub...

Anyway, this is something I threw together based on the premise that children will eat - chicken, anything crumbed and tomato sauce.  I was right.

Pre-heat your oven to 200c.  Line a baking tray with non-stick paper.

The measurements are approximate, fiddle at will.

Crumbs:

250g of sour dough bread crumbs (yes, left-over cheat's sourdough)
100g Parmesan cheese
1/2 teaspoon flavoured salt ( I used the olive salt as before made with lemon, olives and thyme from my garden)
1 small handful of thyme leaves
1 clove of garlic

I make my breadcrumbs from stale bread and have them in 250g lots in the freezer.

Cube the Parmesan, add leaves and garlic and grate for 8 seconds on speed 8/9 - you want fine crumbs so that they stick better.  This smells awesome BTW.

Add bread crumbs and salt and blast a couple of times on turbo.

Tip out onto a flat plate.

On another plate put a couple of handfuls of plain flour.

And on yet another plate a beaten egg.

This was enough to coat 4 chicken schnitzel pieces with crumb left over - which I would give to your dogs not reuse after flapping raw chicken about in it.  Better too much than too little.

Then dip your chook in flour, egg then crumbs making sure you coat both sides evenly.  Place on a lined baking sheet.

For Sauce:

1 tin of chopped tomatoes
2 tablespoons of tomato paste
1 handful of thyme
1 onion
1 carrot
1 clove of garlic
1 tbs EVOO
1/2 a wine glass of red
Flavoured or boring normal salt to taste...

*If you don't have red wine add a tbs of balsamic vinegar.

Place onion, garlic, carrot and thyme into TM and chop on speed 6 for 3 seconds, scrape down.
Add EVOO and saute for 3 minutes.
Add all other ingredients and cook for 20 minutes, 100c on speed 2.

As soon as you set the times on the TM to cook the sauce spray the chicken schnitzels with a light coat of EVOO oil spray and pop into the oven.

The chook and sauce are ready at the same time - check your chook - I can't guarantee cooking times without knowing your chook thickness and oven.

Plate up the chook and pour some sauce on top. Dress it up with shavings of parmesan.  I have used grated cheese and then popped it under the grill before.

Serve with a handful of dressed leaves of some sort or good ole oven chips.

Nom, nom, nom.  I use thyme cause I grow it by the truck load - its beaut this time of year too.  You could use dried basil, oregano or whatever rings your bell though.

Chicken Parmigiana Thermomix Style

Yours in crumby chicken,
ThermoMINX