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Chicken Parmigiana

Chicken Parmigiana

with Carrot & Mesclun Salad

Why head to the pub when you can create this nostalgic Aussie classic right in your kitchen? There’s not much to analyse here: just good old fashioned tasty, gooey chicken parmy.

Allergens:
Gluten
Egg
Wheat
Milk

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.

Preparation Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

free range chicken breast

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 tin

diced tomatoes

1 clove

garlic

1 bunch

oregano

1 block

mozzarella cheese

(Contains Milk;)

1 unit

roma tomato

1 bag

mixed salad leaves

12 unit

carrot

Not included in your delivery

2 tbs

plain flour

(Contains Gluten;)

1 unit

egg

(Contains Egg;)

cup

olive oil

¼ tsp

salt

tsp

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2400 kcal
Fat19.5 g
of which saturates8 g
Carbohydrate39.6 g
of which sugars12.2 g
Dietary Fibre0 g
Protein55.4 g
Cholesterol0 mg
Sodium370 mg
The average adult daily energy intake is 8700 kJ

Utensils

Grater
Chopping board
Knife
Baking Paper
Rolling Pin
Bowl
Plate
Fork
Pan
Baking Dish
Paper Towel

Instructions

Get Prepped
1

Peel and crush the garlic. Pick the oregano leaves and roughly chop. Grate the Mozzarella cheese.

Tenderise The Chicken
2

Place the free-range chicken breast between two sheets of baking paper. Pound the chicken with a mallet or rolling pin until it is an even thickness, about 2 cm thick. TIP: Pounding the chicken breaks down the fibres and allows for fast cooking. It’s an important step to ensure your chicken cooks evenly in step 4

Crumb The Chicken
3

In the first shallow bowl, combine the plain flour and a pinch of salt and pepper. In the second shallow bowl, crack the egg and whisk with a fork. In the third shallow bowl, add the panko breadcrumbs. Season the chicken breast with a pinch of salt and pepper on each side, then dip into the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate, ready to fry.

Cook The Chicken
4

Preheat the grill to high. Heat enough olive oil to coat the base of a medium frying pan. Once hot, add the crumbed chicken and cook for 2-3 minutes on each side, or until cooked through. Set aside on a plate lined with paper towel to soak up excess oil. In a medium bowl, combine the diced tomatoes, garlic and salt (use suggested amount). Spread the 1/2 of the tomato mixture over the base of a medium baking dish, then place the crumbed chicken on top and spoon over the remaining tomato mix. Sprinkle over the oregano and Mozzarella and place under the grill for 5-10 minutes, or until the cheese has melted.

Make The Salad
5

While the chicken is grilling, grate the carrot (unpeeled) and dice the Roma tomato into 2 cm cubes. In a medium bowl, combine the carrot, tomato and mixed salad leaves with a drizzle of olive oil and the balsamic vinegar. TIP: Toss the salad just before serving to avoid soggy leaves. Season to taste with a pinch of salt and pepper.

Serve Up
6

Divide the chicken parmigiana between plates and serve the carrot and mesclun salad on the side.