Nonna's Quick Chicken Cotoletta & Tomato Salad
with Dill-Parsley Mayo
This chicken cotoletta is extra special, with our garlic & herb seasoning cooked right into the cheesy crumb! It doesn’t need fancy accompaniments, a fresh tomato and balsamic salad is the perfect pairing. You’ll be thanking Nonna for sharing her best kept culinary secrets.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Chicken Breast
½ packet
cherry tomatoes
1 packet
spinach & rocket mix
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, olive oil (2tbs for 2 people / 1/4 cup for 4 people). and Parmesan cheese (reserve some Parmesan for garnish!). Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
TIP: No air fryer? Leave the oil out of the panko mixture.
• Set air fryer to 200°C. • Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.
TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine spinach & rocket mix, cherry tomatoes (slice if preferred) and balsamic glaze. Season and toss to combine.
• Divide cherry tomato salad and Italian chicken cottoletta between child and adult portion. • Top salad with remaining Parmesan. • Serve with dill & parsley mayonnaise. Enjoy!