This quick and easy chicken schnitzel and eggplant parmigiana recipe is ideal for a mid-week family dinner idea. With Lilydale's Free Range Herb & Parmesan Baked Chicken Schnitzels, dinner can be on the table in 30 minutes.
Ingredients
400g Lilydale Free Range Herb & Parmesan Baked 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 Lilydale Free Range Herb & Parmesan Baked Chicken Schnitzels following packet directions, for 15 minutes (instead of 25 minutes as per packet directions)
Meanwhile, heat 1/2cm oil in a large frying pan over medium-high heat. Cook eggplant, in 2 batches (adding extra oil as needed), for 3-4 minutes on each side until golden. Drain on paper towel
Pour tomato sauce into a heatproof bowl, cover and heat in the microwave on high for 1-2 minutes until hot and bubbling.
Pour two thirds of the hot tomato sauce into a 6-cup (about 5cm deep) baking dish. Arrange eggplant and schnitzels in sauce. Drizzle with the remaining tomato sauce and scatter with bocconcini. Bake at 180°C fan-forced for 12-15 minutes until bocconcini begins to melt. Scatter with basil leaves. Serve with steamed broccolini and crusty bread
Tips & Hints
Total to the table: 30 minutes. Find them in the Freezer aisle at your local Coles supermarket.
