Quick Italian Chicken Parmigiana
with Carrot Ribbon & Apple Salad
Who doesn’t love a good parmigiana? Baked in a thick gooey layer of Cheddar cheese, this tomato coated and golden crumbed chicken will definitely be the star of the evening. Take it to new levels by swapping out your usual side of fries with a fresh and crunchy salad.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Nan's Special Seasoning
1 packet
chicken breast
2 clove
garlic
1 packet
tomato sugo
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
Carrot
1
Apple
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Nan's special seasoning. • Dip chicken into flour to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden, 2-4 minutes each side. Transfer to a lined oven tray.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Finely chop garlic. • Wipe out and return frying pan to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Stir in tomato sugo, the brown sugar and the butter. Reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season.
• Top and evenly spread each piece of chicken with tomato sauce, then sprinkle with shredded Cheddar cheese. • Bake until cheese is golden, 8-10 minutes. • Meanwhile, using a vegetable peeler, peel carrot into ribbons. Thinly slice apple. • In a medium bowl, combine mixed salad leaves, carrot, apple, a drizzle of balsamic vinegar and olive oil. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide cheesy chicken parmigiana and carrot ribbon & apple salad between plates to serve. Enjoy!