Parmalicious

Chicken parmigiana with rosemary roast potatoes and avocado salsa.

Ingredients
Free range chicken breast
1 egg, beaten
Plain flour
Bread crumbs
Fresh napoli sauce
Smoked leg ham, thinly sliced
Vintage tasty cheese, grated
Potatoes, peeled and cut in large chunks
Sprigs of fresh rosemary
Vine ripened tomatoes
Ripe avocado, diced
Spanish onion, thinly sliced
Extra virgin olive oil
Balsamic vinegar
Sea salt and cracked pepper

Method
- Pound the chicken breast with a meat mallet until around 5mm thick. Season lightly.
- Coat the chicken lightly with flour, then dip in beaten egg, then in breadcrumbs. Coat thoroughly.
- Pan fry the schnitzel until golden brown. Drain.
- Spoon a generous layer of napoli sauce over the schitzel, then layer with ham and top with grated cheese. Gratinate or oven bake until the cheese melts.
- Put the potatoes in a saucepan full of cold water over a high flame. Bring to the boil, boil for 3 or 4 minutes, then drain.
- Put the potatoes back in the empty saucepan, hold the lid down firmly and shake to roughen the surface of the potatoes.
- Heat a layer of oil in a roasting pan at around 200ºC. When hot, add the potatoes and rosemary. Roast for 40mins - 1 hour until crisp and golden. Season with sea salt and cracked pepper.
- Slice the tomatoes into wedges or chunks and combine with diced avocado and sliced onion. Dress with a slug of olive oil and a splash of balsamic vinegar. Mix well and season.
- Slice the chicken parmigiana diagonally and arrange on a bed of the roast potatoes. Serve with avocado salsa on the side.
- Nom nom nom.