Herb Crusted Baked Chicken

This is Chicken Schnitzel to die for. Not fried, baked, with an incredible flavour and texture that is a sensation every time I eat this! The first time I had this was last summer at beach house holiday, a group of 20 year olds stayed overnight and the girls set out in the morning to make lunch for everyone, which was a real treat.  The recipe is designed for fish, but every time I've had it with chicken fillet, but use fish is you prefer.  So I owe a big thank you to Erica R for introducing this dish to me;  I've made some slight adjustments, let me know what you think.

4 Chicken Fillets
1 bunch flat leaf Parsley
3 cloves Garlic
1 - 3 fresh Chillies
2 -3 slices Bread, crumbed
100g grated Parmesan Cheese
1 Lemon grated rind
2 tabs Almonds finely chopped
Extra Virgin Olive Oil
Sea Salt and Black Pepper


1. Finely chop Parsley, Chilli, Garlic
2. Combine with Bread crumbs, cheese, almonds and enough olive oil to bind the mixture
3. Slice each Chicken fillet into 3 pieces of equal thickness and lay in a single layer in lightly oiled baking dish
4. Spread the topping over the chicken or fish fillets if preferred
5. Sprinkle with Sea Salt and cracked Black Pepper
6. Bake in hot oven 190ºC for 15 minutes

If you like to use a food processer then just throw in all the ingredients except the chicken!! and the olive oil.  Master Chef has caused a revival of this kitchen toy at my place... so chop everything, mix in some olive oil and the spread over the meat, easy and YUM!

Sauce Montgomery

Here we have the first page in Nonna's book, I hope the format allows for printing.  I  will eventually post every page onto this blog as I continue this journey of recipes, cooking, trialling and remembering. Any photo ideas are welcome, today I've included the photo of Mum and Dad on their 50th Wedding anniversary, camping in the NT.

Does anyone remember having this sauce? Do let me know.

Sauce Montgomery

To serve with Roast Duck

Boil together 2 tabs brown sugar and 2 tabs malt vinegar (substitute with white wine vinegar) until thick and caramelised. Add 1 cup chicken stock. Add 2 tabs grated orange rind, ½ cup orange juice, 2 tabs lemon juice,  ½ tabs grated lemon rind, 2 tabs brandy, and ½ cup juice from a 15oz (425g) can/jar sour cherries. Boil and thicken with 3 teasp. cornflour (mixed into a little cold water first) and the add sour cherries.

Tastes like a really classy sweet and sour sauce, you can of course serve this on your roast Chicken, or grilled pork chops.

Chicken Raymond

This is the first recipe in Mum’s book, when we were really young, roast chicken was such a treat that it was only served on special occasions.  It then became really exotic when Mum started to make Sauce Raymond.  The original recipe came from “The Gretta Anna Recipes” (1978 Quando Pty.Ltd. & Gretta Anna Teplitzky).  Mum always used tinned champignons, I used to love their sliminess now I cannot stand them and use fresh mushrooms.  The sauce is a lovely balance of flavours, no one ingredient should dominate.

Sauce Raymond

To serve with Roast Chicken

Place in a saucepan – 1½ cups chicken stock and ½ pkt sour cream* – thicken with 3 teasps cornflour (mixed in small amount of water) – now add 1 or 2 egg yolks – then add 4oz tinned champignon mushrooms (or sauté 1 cup thinly sliced mushrooms) – 2 tabs sautéed split almonds – 2 tabs sm pieces fried bacon – 1 tabs lemon juice – chopped parsley.  When reheating do not boil.

* refers to the old 300g squat carton, equivalent to 150g sour cream
(tabs = tablespoon)