Chicken Parmigamia the easy way, if I could spell it
Slice chicken breasts about 20mm thick, I ended up with three pieces for each breast.
Bash under/in a plastic bag
Place a mix of Tandaco Seasoning and bread crumbs, bit of seasoning to your taste, Portugese and lemon this time for me on a plate or in said bag and coat breast pieces thoroughly.
Fry said pieces in a mix of butter with a little sesame oil added until almost cooked. I add a little butter sliver to the top side, keeps it all a bit moist.
Once done, coat the top of each piece with a good dollop of pasta sauce, your choice of flavour
Add some thinly sliced Australian ham( at least 95% aussie)
Top with a mix of thin sliced tasty cheese and some pizza cheese
Grill on high until cheese browns off.
Serve with your choice of chips, salads, pineapple etc. Even Garlic Bread goes well.
Dougwe said
01:18 PM Aug 30, 2021
Mmm, I have a picture of names and location of different cuts of meat and chicken but can't find 'said' pieces, mate.
Craig1 said
03:48 PM Aug 30, 2021
Perhaps the term " breasts " distracted you so bad in iso you forgot the second line.
Chicken Parmigamia the easy way, if I could spell it
Slice chicken breasts about 20mm thick, I ended up with three pieces for each breast.
Bash under/in a plastic bag
Place a mix of Tandaco Seasoning and bread crumbs, bit of seasoning to your taste, Portugese and lemon this time for me on a plate or in said bag and coat breast pieces thoroughly.
Fry said pieces in a mix of butter with a little sesame oil added until almost cooked. I add a little butter sliver to the top side, keeps it all a bit moist.
Once done, coat the top of each piece with a good dollop of pasta sauce, your choice of flavour
Add some thinly sliced Australian ham( at least 95% aussie)
Top with a mix of thin sliced tasty cheese and some pizza cheese
Grill on high until cheese browns off.
Serve with your choice of chips, salads, pineapple etc. Even Garlic Bread goes well.