Cheesy Chicken Cotoletta & Sweet Garden Salad
with Dill-Parsley Mayo & Almonds
- Wheat
- Gluten
- Eggs
- Milk
- Almond
- Gluten
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
In just 4 easy steps, whip up this chicken breast cotoletta just like Nonna would make! These herby schnitzels crisp up to golden perfection in the pan, which only leaves you with the task of putting together a bright salad to enjoy on the side.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 packet
Parmesan Cheese
(Contains: Milk)
330 g
Chicken Breast
1
Red Apple
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
1 tbs
flour
(Contains: Gluten May be present: Wheat)
1 drizzle
balsamic vinegar
¼ tsp
salt
Utensils
Cooking Steps
• Halve snacking tomatoes. Thinly slice apple into wedges. • 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 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.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Top with spinach & rocket mix, tomato and apple. Season and toss to combine.
• Divide tomato-apple salad and Italian chicken cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top salad with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!
