Nonna's Chicken Cotoletta & Parmesan Salad
with Dill & Parsley Mayo
- Eggs
- Soy
- Milk
- Wheat
- Gluten
- Wheat
- May contain traces of allergens
This chicken cotoletta is extra special with our homemade crumb! It doesn’t need fancy accompaniments. A fresh tomato and cucumber salad and herby mayo is the perfect pairing. You’ll be thanking Nonna for sharing her best-kept culinary secrets.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
320 g
Chicken Breast
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Spinach & Rocket Mix
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
1
Tomato
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
½ tsp
salt
1 piece
egg
(Contains: Eggs)
2 tbs
plain flour
(Contains: Gluten May be present: Wheat)
Nutrition
Cooking Steps
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip chicken breasts into flour mixture to coat, followed by the egg and finally into breadcrumbs. Set aside on a plate.
TIP: Don’t dry your chicken, the moisture will help the crumb stick.
• Set air fryer to 200°C.
• Place chicken breasts into the air fryer basket and cook, turning halfway through, until golden and cooked through, 6-8 minutes (cook in batches
if needed).
TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base over high heat. Cook chicken breasts in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice cucumber into rounds.
• Cut tomato into bite-sized chunks.
• In a large bowl, combine spinach & rocket mix, tomato, cucumber, Parmesan cheese and a drizzle of olive oil. Season to taste with salt and pepper, then toss to combine.
• Slice chicken.
• Divide Nonna’s chicken cotoletta and Parmesan salad between plates.
• Serve with a dollop of dill & parsley mayonnaise. Enjoy!
