RANCH PARMI TRAY BAKE BY KAREN BUCKLEY
SERVES 4
PREP & COOK 40 MINS
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■ 1½ cups panko breadcrumbs
■ 2 tbsp chopped fresh parsley
■ 1 egg, lightly beaten
■ ¼ cup bottled ranch dressing
■ 4 chicken breast schnitzel steaks (500g)
■ 2 tbsp plain flour
■ ½ x 400g jar Napoletana with Herbs Pasta Sauce
■ 4 slices shaved leg ham
■ 1½ cups grated Perfect Bakes 3 Cheeses
■ 200g punnet Solanato tomatoes
■ 1 tbsp olive oil
■ Cooked fries and salad leaves, to serve
1 Combine breadcrumbs and parsley in a shallow dish. Combine egg and dressing in a separate shallow dish.
2 Dust chicken in seasoned flour, shaking off excess. Dip in egg mixture, then into breadcrumb mixture, pressing to coat.
3 Heat a well-oiled large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until golden brown and crisp. Remove. Transfer to a lightly greased oven tray.
4 Spoon over pasta sauce. Top each with ham. Scatter over cheese. Place tomatoes around chicken on tray. Drizzle with oil. Season with salt and pepper.
5 Cook in a hot oven (200C) for 10 to 15 minutes, or until chicken is cooked and cheese is melted and golden.
6 Serve with fries and salad leaves.
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