Crispy Chicken Parmigiana
with Cucumber Salad
Creating crispy chicken parmigiana really isn’t hard when you follow a few steps. Get your crumbing station ready. We like to let the chicken sit in the egg mixture for a minute, so the breadcrumbs really stick to it. Then, all that’s left to do is enjoy this crispy pub classic!
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 fillet
free range chicken breast
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 tin
diced tomatoes
1 clove
garlic
1 bunch
basil
1 block
mozzarella cheese
(Contains Milk;)
1
cucumber
½ bag
mixed salad leaves
Not included in your delivery
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
3 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, lightly whisk the egg with a fork. Peel and crush the garlic, pick the basil leaves, and wash the mixed salad leaves. Grate the mozzarella cheese and dice the cucumber into 1 cm cubes.
Place the chicken breast between two sheets of baking paper. With a heavy mallet or rolling pin, flatten the breast until it is 2cm thick.
Now it’s time to set up your crumbing station. Place the plain flour in a shallow bowl (season with salt and pepper), the whisked egg in a second bowl and the fine breadcrumbs in a third bowl. Season the chicken breast with salt and pepper then dip in the flour, followed by the egg and finally coat in the breadcrumb mixture. Place on a plate until ready to fry.
Heat a medium frying pan over a medium-high heat, drizzle in half of the olive oil and pan fry the crumbed chicken for 2-3 minutes on each side until golden brown and cooked all the way through. Set aside.
Pour half of the diced tomatoes in the base of the ovenproof dish. Place the chicken on top. Spoon over the remaining diced tomatoes and crushed garlic. Sprinkle with fresh basil and grated mozzarella cheese so the chicken breast is coated. Bake for 5-10 minutes, or until golden.
Meanwhile in a medium bowl, dress the cucumber and mixed salad leaves with the rest of the olive oil. Season to taste with salt and pepper.
To serve, divide chicken parmigiana between plates and place the cucumber salad alongside. Enjoy!