Crispy Chicken Parmigiana
with Cucumber-Apple Salad
Making crispy chicken parmigiana really isn’t hard when you follow a few easy steps. Get your crumbing station ready. Generously coat the chicken with mayo, so the breadcrumbs really stick to it. Then, all that’s left to do is to bake and enjoy this crispy Italian classic!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
4 cs
Mayonnaise
(Contient Oeuf, Moutarde)
1 tasse(s)
Chapelure panko
(Contient Blé)
3 pièce(s)
Mini concombres
2 pièce(s)
Pomme Gala
1 tasse(s)
Mozzarella, râpée
(Contient Lait)
½ tasse(s)
Sauce tomate à pizza
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 pièce(s)
Citron
56 g
Bébés épinards
1 cs
Miel
½ cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the broiler to high (to broil the chicken).
Prep and make the salad: Wash and dry all produce. Cut the cucumbers and apples into 1/2-inch cubes. Juice the lemon. In a large bowl, whisk the honey, 2 tbsp lemon juice, 1/2 tsp Dijon and a drizzle of oil. Season with salt. Add the cucumber and apple.
Prep the chicken: Pat the chicken dry with paper towel. Season with salt and pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayonnaise. Working with one chicken breast at a time, press each breast into the panko to coat completely.
Cook the chicken: Heat a large non-stick pan over high heat. Add a drizzle of oil, the the chicken. Pan-fry until golden-brown, 4-5 min per side. (It’s okay if it doesn’t cook all the way through at this step!) Transfer to a foil-lined baking sheet.
Spoon the pizza sauce over the chicken, then sprinkle the tops with mozzarella and parmesan. Broil in the centre of the oven until the cheese is golden and the chicken is cooked through, 5-6 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Finish and serve: Add the spinach to the cucumber and apple, and toss to coat. Thinly slice the chicken parmigiana and divide between plates. Serve the chicken with a side of salad. Enjoy!