Name: Easy Italian Chicken Parmigiana with Carrot Ribbon & Apple Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 sachet Nan's Special Seasoning; 1 packet Panko Breadcrumbs; 1 apple; 1 packet Shredded Cheddar Cheese; 320 g Chicken Breast; 1 packet Tomato Sugo; 1 sachet Thyme; 1 Carrot; 1 packet Mixed Salad Leaves

HelloFresh

Recipes

Italian Recipes

Easy Italian Chicken Parmigiana

with Carrot Ribbon & Apple Salad

Get up to $175 off

Tags:

High Protein

Allergens:

Wheat

•Gluten

•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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Nan's Special Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

apple

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

320 g

Chicken Breast

1 packet

Tomato Sugo

(May be present: Wheat, Gluten. )

1 sachet

Thyme

Carrot

1 packet

Mixed Salad Leaves

Nutrition Values

Calories461 kcal

Energy (kJ)1930 kJ

Fat10.2 g

of which saturates5.4 g

Carbohydrate42.8 g

of which sugars16.2 g

Dietary Fibre6.6 g

Protein48.5 g

Sodium1290 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.

Cooking Steps

• 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. Pick thyme leaves (see ingredients). • 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, thyme 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.

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