Garlic & Herb Chicken Parmigiana
with Roasted Sweet Potato & Veggie Toss
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 classic straight to you. The best part is that this parmi is guilt-free - we've swapped out your typical mash or fries combo for a hearty roast veggie toss to keep the calories down and the flavours up!
This recipe is under 650kcal per serving.
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
sweet potato
1
zucchini
1
beetroot
2 clove
garlic
1 packet
passata
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut zucchini into rounds. • Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add garlic and cook until fragrant, 1 minute. • Add passata, the brown sugar and butter, stirring until slightly reduced, 3-4 minutes. Season to taste. Transfer to a bowl and set aside.
• Meanwhile, 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, garlic & herb seasoning and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.
• Wipe out frying pan and return to medium-high heat, with enough olive oil to coat the base. • Fry crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a second lined oven tray. • Top and evenly spread each piece of chicken with parmigiana sauce, then sprinkle with Cheddar cheese. • Bake until the cheese melts and the chicken is cooked through, 8-10 minutes.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it is no longer pink inside.
• In a medium bowl, add baby spinach leaves, roasted veggies and a drizzle of balsamic vinegar. • Toss to combine and season.
• Divide garlic and herb chicken parmigiana and roasted sweet potato and veggie toss between plates to serve. Enjoy!