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Crispy Chicken Parmigiana
with Baby Spinach Salad
The best part of this chicken parmigiana is the layer of crispy cheese on top! Each bite is crispy, salty and cheesy. A perfectly-dressed spinach salad completes this simple and refined dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
½ cup
Panko Breadcrumbs
(Contains Wheat)
160 g
Sweet Bell Pepper
½ cup
Marinara Sauce
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Italian Seasoning
1.5 tsp
Dijon Mustard
(Contains Mustard)
½ unit
Yellow Onion
2 unit
Tomato
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Combine panko and 1 tbsp (2 tbsp) Parmesan in a shallow dish. Pat chicken dry with paper towels.Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season both sides with salt, pepper and half the Italian Seasoning.Coat each chicken breast all over with mayo. Working with one chicken breast at a time, press both sides into panko mixture to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, pan-fry chicken in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side. Transfer chicken to a foil-lined baking sheet.Carefully wipe the pan clean.
Spoon marinara sauce over chicken, then sprinkle with remaining Parmesan. Broil in the middle of the oven until cheese is golden-brown and chicken is cooked through, 4-6 min.**
Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. Reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and remaining Italian Seasoning. Season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 min. Transfer onions to a plate to cool slightly.
Cut tomatoes into 1/4-inch pieces. Meanwhile, add Dijon, vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add spinach, tomatoes and onions to the bowl with dressing. Toss to combine. Divide chicken parmigiana and salad between plates.
