Nonna's Quick Chicken Cotoletta & Tomato Salad
with Dill-Parsley Mayo- Gluten
- Eggs
- Gluten(Wheat)
- Milk
- Sulphites
- Soy
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
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.*
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, Gluten, Eggs, Fish, Milk, Traces of Cashew, Almond, Sesame, Soy, May contain traces of allergens; )
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
¼ tsp
salt
1
egg
(Contains: Eggs; )
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!
