Parmi with Arrabbiata Sauce

Name: Parmi with Arrabbiata Sauce
Yield: 10
Ingredients: 4.0x Eggs, whisked; 10.0x Chicken breast fillets; 300.0g Plain flour; 500.0g Panko breadcrumbs; 50.0ml Olive oil; 3.0x Onions, chopped; 4.0x Cloves garlic, crushed; 5.0g Chilli flakes; 1.0kg KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 0.0[_] ½ Bunch basil; 200.0g Bocconcini, thinly sliced

Adjust the amount of chilli flakes to make this traditional hot Italian sauce even more fiery. Best served with a cool fresh salad.

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Schnitzel

Eggs, whisked 4.0 x
Chicken breast fillets 10.0 x
Plain flour 300.0 g
Panko breadcrumbs 500.0 g

Arrabbiata Sauce

Olive oil 50.0 ml
Onions, chopped 3.0 x
Cloves garlic, crushed 4.0 x
Chilli flakes 5.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 1.0 kg
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Unilever Food Solutions

Free Sample
½ Bunch basil

To Serve

Bocconcini, thinly sliced 200.0 g

Poultry

Main Meals

Australian

Italian

Casual Dining

Cafe/Takeaway

Schnitzels

Adjust the amount of chilli flakes to make this traditional hot Italian sauce even more fiery. Best served with a cool fresh salad.

...

Preparation

Schnitzel
- Whisk egg with 100 ml water until fully combined to make an egg wash.
- Run a sharp knife along the length of each chicken breast and cut through until breast can be folded out like a book, being careful not to cut all the way through. Lightly pound chicken breasts with the flat side of a meat mallet wrapped with plastic wrap until each breast is of a thin even thickness.
- Place seasoned flour, egg wash and panko crumb in separate gastronomes. Working one at a time, dust breasts in seasoned flour, dip in egg wash then coat in crumbs. Cover and refrigerate for 20 minutes.
- Deep fry schnitzels until golden and cooked through then drain on paper towel.
Arrabbiata Sauce
- Heat oil in a large frying pan. Add onion and cook until softened. Add garlic and continue cooking for 2-3 minutes. Stir in chilli flakes, KNORR Italiana Pronto Napoli GF and half the basil (chopped). Cook for a further 5 minutes until sauce is slightly reduced.
To Serve
- Spoon sauce over chicken schnitzel and top with slices of bocconcini. Place under grill until melted and golden. Serve sprinkled with remaining basil. Accompany with a simple heirloom tomato caprese salad.