Cheesy Aussie Chicken Parmigiana Tenders
with Bacon Wedges & Cucumber Salad
Craving that oh-so tasty chicken parmi but don't have time to get to the pub? Well stop right here, because we've brought this pub fave straight to you. And not only is this one paired with tasty bacon wedges and a bright tomato salad, we've done the unthinkable and made these parmi's tender-style!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
diced bacon
(May be present: Soy. )
1 box
passata
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken tenderloins
1 bag
parsley
1
tomato
1 bag
mixed salad leaves
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
1
egg
(Contains Egg;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 15 minutes. • Remove the tray from the oven and add diced bacon to wedges, then roast until golden, 10-12 minutes (you may need to break up the bacon with your hands!).
• Meanwhile, in a small saucepan, heat a drizzle of olive oil over medium heat. • Add passata, the brown sugar and the butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, until thickened, 3-4 minutes. Remove from the heat and set aside. Season to taste.
• In a shallow bowl, combine Aussie spice blend and a generous pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into Aussie spice mixture, followed by the egg and finally in the breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook chicken until golden, 2 minutes each side. Transfer chicken to a second lined oven tray. • Top each piece with the tomato sauce, then tear over parsley and sprinkle over shaved Parmesan cheese. Bake until the cheese has melted and the chicken is cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, roughly chop tomato. • In a large bowl, combine a drizzle of olive oil and the white wine vinegar. Add tomato and mixed salad leaves. Toss to coat and season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide the bacon wedges between plates. • Serve with the cheesy Aussie chicken parmigiana and tomato salad. Enjoy!