Easy Parmesan Chicken Cotoletta & Herby Mayo
with Birch & Waite Green Goddess Dressing
Bursting with garden herbs, zesty lemon and garlic, this stellar Green Goddess dressing transforms a good salad into a spectacular one and pairs perfectly with our golden chicken schnitzels. Gluten free*, with no added preservatives, no artificial colours or flavours, you’ll never want another salad dressing ever again!
*Birch & Waite Green Goddess Dressing is gluten free, however, please be aware that the rest of the ingredients in this recipe may contain gluten.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Panko Breadcrumbs
1 packet
Dill & Parsley Mayonnaise
1 packet
Flaked Almonds
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
1
Green Dressing
1 sachet
Garlic & Herb Seasoning
1 packet
Spinach & Rocket Mix
1 packet
Kalamata Olives
Utensils
Cooking Steps
• 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, the 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, 2-4 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 spinach & rocket mix, snacking tomatoes (slice if preferred) and green goddess dressing. Season and toss to combine.
• Slice chicken. • Divide cherry tomato salad and Italian chicken cotoletta between plates. • Top salad with remaining Parmesan and flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!
