Monday, 13 June 2011

Quorn Schnitzel Parmi

This is not from the book, it is a recipe I have adapted to recreate a dish which we saw a lot of in Australia and which my husband desperately wanted to try. It features on pretty much every pub menu across Australia as Chicken or Beef Schnitzel, the parmi bit is the option to have the dish Parmigiana style - but the ozzies all just refer to it as a 'parmi'.

I, of course, tried the chicken version a couple of times while we were out there and watched my veggie husband's face as he plainly coveted my tea. I immediately realised that by using quorn escalopes this dish would be fairly easy to recreate and therefore I tried it the minute we got home (literally less than 24 hours after we got off the plane).

It is safe to say it was a roaring success and as good as he imagined it was going to be - accordingly it has now become one of our 'treats' (due to the amount of cheese). I have adapted elements of some of the best parmi's I had out there, although not all contained either the ham or the tomato sauce. This recipe would also be very easy to adapt and you could also add sliced and griddled aubergine instead of (or in addition to) the ham layer.

To create the 'parmi' I take a quorn escalope (it does not matter which one, I have used both lemon & black pepper and the goat's cheese & broccoli and both work well although I prefer the former) and oven cook it as normal. Once it is cooked through I switch the grill on and apply a layer of pizza topper tomato sauce, a slice of quorn ham and about 20g of grated mature cheddar.

This is what it looks like about to go under the grill:

And here it is served with the perfect accompaniment - chunky oven chips!

We really enjoy this, the crunchy escalope really works with this addition and to be honest, it is hard to tell its not the real thing (in my humble opinion) because the texture is pretty much bang on.

The weight watchers points are not too bad considering - each parmi portion is 10 pro points, split out as follows (and based on lemon and black pepper version): quorn escalope (7), cheese (2), pizza topper (1). As only one ham slice is used my tracker does not bother counting this (one of the eccentricities of the pro points system). 

This is not too bad a points value, with low fat oven chips it means a very filling and tasty meal for around 18 points and is well worth it.

I am quite pleased with how this experiment turned out and I will definitely be making these again, maybe Quorn should include it in the 2nd edition of the Recipe book!

1 comment:

  1. These look beyond delicious. I imagine it would work really well with the mozzarella and pesto escalopes!