Indulge in the rich and flavorful combination of our Chicken Schnitzel & Eggplant Parmigiana recipe. This dish takes the classic Italian favorite to new heights by combining the crispy goodness of Lilydale Free Range Herb Ciabatta Chicken Schnitzels with the comforting depth of eggplant parmigiana. The succulent chicken schnitzels and tender eggplant slices are nestled in a bed of savory tomato sauce, crowned with melted bocconcini, and garnished with fresh basil leaves. It’s a hearty and satisfying meal that brings together the best of both worlds – the hearty goodness of chicken schnitzel and the wholesome flavors of eggplant parmigiana. Served with steamed broccolini and crusty bread, this dish is a complete and delightful dining experience. Perfect for a cozy dinner or a special gathering, our Chicken Schnitzel & Eggplant Parmigiana is a true Italian-inspired delight that’s sure to please your taste buds.
INGREDIENTS
- 400g Lilydale Free Range Herb Ciabatta Chicken Schnitzels
- Olive oil, for shallow frying
- 400g eggplant, cut into 1cm thick rounds
- 500g jar tomato pasta sauce
- 180g tub bocconcini, drained and torn
- Basil leaves, steamed broccolini and crusty bread, to serve
METHOD
- Cook the Lilydale Free Range Herb Ciabatta Chicken Schnitzels following packet directions, reducing the cooking time to 15 minutes.
- While the schnitzels are cooking, heat about 1⁄2 cm of oil in a large frying pan over medium-high heat. Cook the eggplant rounds in 2 batches, adding extra oil as needed, for about 3-4 minutes on each side until they turn golden. Place the cooked eggplant slices on paper towels to drain excess oil.
- Warm the tomato pasta sauce by pouring it into a heatproof bowl, covering it, and microwaving it on high for 1-2 minutes until it’s hot and bubbling.
- Take two-thirds of the hot tomato sauce and pour it into a 6-cup baking dish (about 5cm deep). Arrange the cooked eggplant and schnitzels in the sauce. Drizzle the remaining tomato sauce over them and scatter the torn bocconcini on top.
- Bake the dish at 180°C fan-forced for 12-15 minutes, until the bocconcini starts to melt and the dish is heated through.
- Remove from the oven, sprinkle with fresh basil leaves, and serve with steamed broccolini and crusty bread on the side.
Incorporate a touch of Italian flair into your mealtime with our delectable Chicken Schnitzel & Eggplant Parmigiana. This dish showcases the harmonious marriage of flavors and textures, offering a satisfying blend of crispy chicken schnitzels, tender eggplant, luscious tomato sauce, and the creamy richness of melted bocconcini. The aromatic basil leaves add a burst of freshness, while the steamed broccolini and crusty bread provide a balanced accompaniment. This recipe invites you to savor every bite, indulging in the comforting familiarity of eggplant parmigiana with the delightful twist of chicken schnitzels. Whether you’re gathering with loved ones or treating yourself to a special meal, our Chicken Schnitzel & Eggplant Parmigiana is a culinary delight that brings the essence of Italy to your table.
This recipe offers a delightful fusion of two classic dishes, bringing together the crispy and succulent Lilydale Free Range Herb Ciabatta Chicken Schnitzels with the hearty richness of eggplant parmigiana. The layers of tender eggplant, gooey bocconcini, and zesty tomato sauce create a symphony of taste that’s both comforting and indulgent. With the aromatic basil leaves and the accompaniment of steamed broccolini and crusty bread, this dish is a complete culinary journey. Whether enjoyed as a special dinner or shared with friends and family, our Chicken Schnitzel & Eggplant Parmigiana is a testament to the art of combining flavors and textures to create a memorable meal.
