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  • Main

    Chicken Parma With Feta And Olives

    • oil for frying
    • 4 crumbed chicken schnitzels
    • 400g bottle Leggo’s Squeezy Pizza Sauce
    • 1/3 cup Kalamata olives
    • 2/3 cup crumbled Feta cheese
    • 1 cup grated Mozzarella cheese

  • Special Occasion

    Veal Scallopine

    • 500g veal steaks
    • 1 tablespoon seasoned flour
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 onion, peeled and finely chopped
    • 125g mushrooms, sliced
    • 140g tub Leggo’s Tomato Paste
    • ½ cup dry white wine
    • ¼ cup chicken stock
    • ½ cup cream
    • Chopped parsley for garnish

  • Main

    Crispy Pasta, Chicken & Pancetta

    • 3 chicken breasts each cut into 3 slices diagonally
    • ¼ cup plain flour seasoned with salt and pepper
    • 5 tablespoons Leggo’s Tomato Paste
    • ¾-1 cup coarse dry breadcrumbs
    • 5 tablespoons oil for frying
    • 4 round slices pancetta rounds
    • 100g pappardelle pasta cooked, drained and shallow fried (see recipe below)
    • Baby spinach leaves for serving
    • Sauces:
    • 4 tablespoons olive oil
    • ¼ cup Leggo’s Tomato Paste
    • ¼ teaspoon paprika
    • Pinch each of sea salt and caster sugar
    • Freshly ground black pepper
    • ¼ cup chopped fresh basil leaves
    • 2 tablespoons olive oil

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