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How to make Chicken parmigiana rissoles

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 1 zucchini, coarsely grated
  • 500g chicken mince
  • 1 egg
  • 1/3 cup finely chopped basil
  • 1 cup (75g) panko breadcrumbs
  • 2 tbs olive oil
  • 1/2 brown onion, finely chopped
  • 1 1/2 cups (375ml) tomato pasta sauce
  • 100g shaved leg ham
  • 2/3 cup (70g) shredded pizza cheese
  • Mixed salad leaves, to serve
  • Oven-baked thick-cut chips, to serve

Method

  • Step 1 Place the zucchini in the centre of a clean tea towel. Squeeze to remove excess liquid. Transfer the zucchini to a large bowl with the mince, egg, half the basil and half the breadcrumbs. Season. Divide the mixture into 8 portions. Use your hands to shape each portion into a 2.5cm-thick patty.
  • Step 2 Place remaining breadcrumbs on a plate. Roll each patty in breadcrumbs to coat. Transfer to a separate plate. Place in the fridge for 10 mins to chill.
  • Step 3 Meanwhile, heat 1 tbs of the oil in a saucepan over medium heat. Add the onion and cook, stirring, for 3-4 mins or until the onion softens. Add the pasta sauce and reduce heat to low. Cook for 5 mins or until the sauce thickens slightly. Stir in the remaining basil.
  • Step 4 Heat remaining oil in a large frying pan over medium heat. Add the rissoles and cook for 3-4 mins each side or until browned and almost cooked through.
  • Step 5 Preheat grill on high. Line a baking tray with foil. Arrange the rissoles on the lined tray. Top the rissoles with ham, pasta sauce mixture and cheese. Cook under grill for 3-4 mins or until the cheese melts and rissoles are cooked through. Divide the rissoles, salad leaves and chips among serving plates.