Breakfast Parma
on
| 3 min read
Ingredients
- 2 chicken breast fillets, cut in half and slightly flattened
- ½ cup plain flour
- 1 cup crushed cornflakes
- ½ cup dry breadcrumbs
- 1 beaten egg
- ½ cup crushed tomatoes
- ½ cup grated cheese
- 4 pieces short cut bacon, cooked
- 2 egg, cracked into individual bowls
- 1 cup sliced mushrooms sautéed in a little butter
- 2 tomatoes cut in half
- 2 hash browns, pan fried
Method
- Mix the breadcrumbs and cornflakes together. Coat the flattened chicken fillet in flour, then the beaten egg, and then in the breadcrumb/cornflake mix. Cook in a medium sized frypan, until crumbs are lightly golden and the chicken just cooked through.
- Place coated chicken on a grill rack and top with the bacon, crushed tomatoes, and sprinkle with cheese. Place the cut tomatoes next to the Parma on the grill rack. Grill for 3 – 6 minutes, until the cheese is golden and bubbling.
- While the Parma is cooking, bring a saucepan ¾ filled with water to the boil. Add 2 tablespoons of vinegar to the boiling water. Using a wooden spoon, stir the water to create a whirlpool, and gently lower in one egg at a time. Cook for 3 -5 minutes on a gentle boil.
- Top the Parma with the poached egg and serve with sautéed mushrooms, grilled tomatoes and hash brown.
- Tip: To make your own hash browns, grate two medium sized potatoes and squeeze out excess moisture. Add 2 tablespoons of plain flour, a lightly beaten egg and salt and pepper. Place a small handful of the mixture into a frypan, and flatten with a spatula. Cook with a little oil and butter on a medium heat 4 – 5 minutes each side.
Serves 2