There is nothing tastier than a Chicken Parmi from the pub, this Aussie classic has become a staple food available anywhere across the country and gives punters an alternative choice to steak and veg at their local eatery/watering hole.

But what do you do if you are out camping with the boys, but there isn’t a pub in sight? Have no fear, we’re going to tell you how to cook up a chicken parmigiana for you and your other half whilst at camp with some simple ingredients and make all the others at camp jealous of your feed, when they are left heating baked beans in a can.

What you’ll need;

– Bedourie Aussie Camp oven (with Trivet inside)

– Camp Fire (to cook with)

– Collapsible shovel (to steal some coals from your fire)

– Adventure Kings BBQ Tools

– 3 bowls

– A few toothpicks.

Ingredients;

– 4x Good sized chicken breasts

– Small packet of breadcrumbs (or make your own)

– Half a cup of plain flour

– 1 egg

– Dash of milk (can use long life if you have it)

– 4x Slices of ham

– 1 can of pasta sauce,

– 100-200g of grated cheese to melt

– 4 small potato’s

– 1 dash of olive oil or butter for the camp oven

– sprinkle of Italian herb seasoning

– Salt, pepper and chili powder to taste.
 

STEP 1

Firstly, we need to get some good coals burning, to get your campfire burning strong, it’s wise to start with some kindling, moving onto larger sticks and eventually some split hardwood logs. Because you are going to be cooking with your fire it is best to avoid using accelerants to get your fire burning, it will starve the wood of precious oxygen, and take longer to get your coals burning and can give a nasty sooty chemical taste to your dinner.

STEP 2

When you have a nice hot fire burning, it doesn’t take too long before you will have some nice hot coals to use for cooking. The reason we choose hot coals and do not want to cook over the flames is because coals provide us with a hotter heat that is more even, where flames tend to lap at the sides of our Bedourie Aussie camp oven and change direction with the slightest breeze, coals also put less soot on our cook wear making for easier cleaning later.

STEP 3

Preheat your camp oven to get it up to temperature, whilst waiting for it to get hot its time to mix a dash of milk and your egg in a bowl and whisk it all together. Take your chicken breasts and lightly coat them with a dusting of flour

Once your chicken has been coated in flour, dip into your milk and egg mixture and then coat with breadcrumbs making sure the whole breast is coated. Repeat until all of your chicken is now coated with breadcrumbs.

STEP 4

Lightly coat your camp oven lid with oil and place over hot coals to use as a frypan, when up to temperature, place crumbed chicken breast in the pan and lightly brown both sides of the chicken for a few minutes until the breadcrumbs are golden brown and remove from the heat.

Once the chicken has cooled a little coat the schnitzels with your pasta sauce, a slice of ham and a sprinkle of cheese to cover. Hold the slices of ham to your schnitzel using a toothpick to hold it in place.

Whilst preparing cut your 4 potatoes in half and coat them with butter or oil and place in the base of your camp oven
STEP 5

Place your schnitzels in the oven using the trivet to space them up off the base of the oven, and cover with the lid.

Cover your oven with a small amount of hot coals to evenly heat, bake for approximately 30 minutes, and check after about 20 minutes to make sure your cheese has melted and is getting a golden-brown jacket.

STEP 6

Make sure your baked potatoes are ready and serve alongside your chicken parmie and a cold beer from your camping fridge and enjoy whilst all of your mates are eating tinned baked beans.