Who doesn’t love a good parmi? That chicken and cheese combo is hard to beat. Paired with fries and a crisp salad, we bet this will be a real favourite around the table tonight. You can even get the kids involved - keep an eye out for our 'Little Cooks' tips!
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.
1
onion
1 clove
garlic
1
tomato
1 box
passata
2
potato
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 bag
mixed leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
herbs
1
olive oil
1 tsp
brown sugar
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 drizzle
balsamic vinegar
¼ tsp
salt (for the sauce)
¼ tsp
salt (for the chicken)
Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Add passata, the salt (for the sauce), brown sugar and butter and stir to combine. Reduce heat to low and simmer, stirring occasionally, 3-4 minutes. Remove from heat.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. In a shallow bowl, combine the plain flour, salt (for the chicken) and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into the flour, followed by the egg and finally in the breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.
In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook crumbed chicken until golden, 2-3 minutes each side. Transfer to a second lined oven tray. Top chicken with parmigiana sauce, then sprinkle with grated Parmesan cheese. Bake until cheese is melted and chicken is cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
Roughly chop tomato. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add tomato and mixed leaves. Toss to coat.
Divide the baked chicken parmigiana, fries and garden salad between plates. Tear over herb leaves to serve.
Little cooks: Add the finishing touch by sprinkling over the herbs!