Easy Italian Chicken Parmigiana
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Easy Italian Chicken Parmigiana

Easy 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.

Tags:
Over 30g protein
•Calorie Smart
Allergens:
Gluten
•Egg
•Gluten(Wheat)
•Milk

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 sachet

Nan's Special Seasoning

1 packet

chicken breast

2 clove

garlic

1 packet

passata

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; )

1 tsp

brown sugar

20 g

butter

(Contains Milk; )

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2622 kJ
Calories626 kcal
Fat26.4 g
of which saturates12.4 g
Carbohydrate46.5 g
of which sugars18 g
Dietary Fibre7 g
Protein51.4 g
Sodium1212 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan
•Baking Tray
•Baking Paper

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Slice chicken. • Divide carrot ribbon and apple salad between plates. • Top with cheesy chicken parmigiana to serve. Enjoy!