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???

This Easy Pub Parmy was created for The Budget Issue of the magazine to prove that you could make awesome food from home, and save money. In the mag you will also find not only a gluten free version, but also a grain free version. We've had great feedback about it.

We also featured this Easy Pub Parmy in Episode 80 of the podcast ‘Thermomix Budget Tips'.

Our recipe tester Rach said “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.”

Easy-Pub-Parmy-3-Ways-Thermomix-Recipe

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Easy-Pub-Parmy-3-Ways_11

Easy Pub Parmy – 3 Ways


  • Author: The 4 Blades
  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

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


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

Instructions

  1. 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!).
  2. Traditional Crumb: Add bread (2 pieces), herbs & spices (1 tsp), salt and pepper (to taste) to bowl. Closed Lid / Turbo / 4 seconds.
  3. Gluten Free Crumb: Add corn chips (100g), herbs & spices (1 tsp), salt and pepper (to taste) to bowl. Speed 6 / 7 seconds.
  4. 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.
  5. Place coating in a separate shallow bowl.
  6. 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.
  7. In a separate bowl, combine flour of choice (1/2 cup) and salt & pepper (to taste).
  8. In the third bowl whisk eggs (2) and milk (a dash, optional).
  9. Coat chicken in flour, then egg, then crumb mixture.
  10. Fill large frying pan with oil 2-3cm deep.
  11. Heat oil on medium-high heat (you want the oil really hot, but not so hot that it smokes).
  12. Fry chicken for 2-3 minutes each side.
  13. Spread tomato sauce on each cooked schnitzel. Top with ham and cheese.
  14. Grill until golden brown. Serve with steamed vegetables

Notes

Can be frozen

Keywords: Free Thermomix Recipes, LCHF, Lower Carb, Lunch & Dinner Thermomix Recipes

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