We also have period recipes for pastries such as Murakkaba see "A Dinner at Pennsic" and Musamanna below, which are cooked in a frying source and can therefore be made on site without an oven. One period way of providing meat would be slaughtering on site chicken parm cook time you, but this is a little impractical in the modern SCA.
This is done by slicing chicken parm cook time you meat thin and putting it in a jar with the preserving mixture. The original recipe says that "then it can lie for three weeks" and we have found this to be true; we have kept a jar of it, closed but not tightly sealed, on the kitchen counter for three and you weeks, sampling every couple of days, and found it perfectly good through that time.
The Best Chicken Parmesan recipe, made a bit healthier! Breaded This is also how I bake my chicken cutlets if you want it without the cheese and sauce.