Easy Pub Parmy – 3 Ways
I LOVE a chicken schnitzel (or a schniddy as I like to call them). The only thing better is when it's smothered in tomato sauce, ham and cheese. With the exception of steak, nothing says pub meal quite like a parmy. But which pub would have a top notch parmy like this one for less than $5??? To bring the parmy to the masses I've done some experimenting and have made the classic breadcrumb parmy plus a gluten free and grain free option. - Joe.
We also featured this Easy Pub Parmy in Episode 80 of the podcast - Thermomix Budget Tips.
Recipe Tester Feedback: "We had such a great dinner with this recipe!!! So quick and easy to prepare and tasted so fresh!! This will definitely be one to repeat." - Rach
Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Gluten / Dairy / Nuts
Total Preparation Time: 40 minutes
Serves: 4
Can be frozen
Ingredients
- chicken thighs - 4
- plain flour - 1/2, cup, to coat chicken (*can use GF or arrowroot)
- salt - to taste
- pepper - to taste
- eggs - 2
- milk of choice - dash, optional
- oil - to shallow fry
- tomato sauce - check the options in the 'Make Your Own' Subscriber Bonus
- ham - thinly sliced, enough to top each parmy
- cheese - grated, to top each parmy
- vegetables of choice - seasonal, approximately 200g per person
- Traditional coating:
- bread - 2 pieces
- dried mixed herbs - 1 tsp, dried herbs & spices (we used oregano, thyme, garlic & paprika, but you can use whatever you have)
- salt - to taste
- pepper - to taste
- Gluten free coating:
- corn chips - 100g gluten free
- dried mixed herbs - 1 tsp, dried herbs & spices (we used oregano, thyme, garlic & paprika, but you can use whatever you have)
- salt - to taste
- pepper - to taste
- Grain free coating:
- almonds - 100g
- sunflower kernels - 20g
- dried mixed herbs - 1 tsp, dried herbs & spices (we used oregano, thyme, garlic & paprika, but you can use whatever you have)
- salt - to taste
- pepper - to taste
Method
- Lay chicken thighs out on large cutting board or on a clean bench. Cover with cling wrap and flatten with a food mallet (we don't have a food mallet so we used the bottom of a bottle of wine... we always have wine!).
- Traditional Crumb: Add bread (2 pieces), herbs & spices (1 tsp), salt and pepper (to taste) to bowl. Closed Lid / Turbo / 4 seconds.
- Gluten Free Crumb: Add corn chips (100g), herbs & spices (1 tsp), salt and pepper (to taste) to bowl. Speed 6 / 7 seconds.
- Grain Free Crumb: Add almonds (100g), sunflower seeds (20g) to bowl. Speed 6 / 8 seconds. Add herbs & spices (1 tsp), salt and pepper (to taste) to bowl. Speed 3 / 3 seconds.
- Place coating in a separate shallow bowl.
- If you wish to accompany your parmy with seasonal steamed vegetables: put them in the lower dish of your steaming attachment, fill the bowl with water (600g), set the steaming attachment in place and program 20-30 minutes / Steaming Temperature / Speed 2. Time will depend on the vegetables chosen. Consult your user manual.
- In a separate bowl, combine flour of choice (1/2 cup) and salt & pepper (to taste).
- In the third bowl whisk eggs (2) and milk (a dash, optional).
- Coat chicken in flour, then egg, then crumb mixture.
- Fill large frying pan with oil 2-3cm deep.
- Heat oil on medium-high heat (you want the oil really hot, but not so hot that it smokes).
- Fry chicken for 2-3 minutes each side.
- Spread tomato sauce on each cooked schnitzel. Top with ham and cheese.
- Grill until golden brown. Serve with steamed vegetables
