HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Chicken Parmigiana
Classic Chicken Parmigiana

Classic Chicken Parmigiana

with Garden Salad

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Why go out for this nostalgic pub classic when you can create it right in your own kitchen? There’s not much to analyse here – just good old-fashioned tasty, gooey chicken parmy. This one beats the pub meal, any day!

Tags:Kid FriendlyHigh Protein

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

1 clove


1 punnet

cherry tomatoes

1 box


1 packet

chicken breast

1 packet

panko breadcrumbs


1 bag

mixed salad leaves

1 packet

shredded Cheddar cheese


1 bag


Not included in your delivery

olive oil

½ tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

10 g



1 tbs

plain flour





1 tsp


¼ tsp

salt (for the sauce)

½ tbs

vinegar (balsamic or white wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2828 kJ
Fat33.5 g
of which saturates12.4 g
Carbohydrate38.4 g
of which sugars14.1 g
Protein52.9 g
Sodium780 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion (see ingredients) and garlic. Pick and tear the basil leaves. Halve the cherry tomatoes.


Heat a drizzle of olive oil in a small saucepan over a medium heat. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, salt (for the sauce), brown sugar and butter. Stir to combine. Reduce the heat to low and simmer for 5 minutes.


While the sauce is simmering, place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, combine the plain flour and a generous pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the breadcrumbs. Transfer to a plate.


Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken until golden, 2 minutes each side. Transfer the chicken to a lined oven tray. Top each piece with two spoonfuls of tomato sauce, then sprinkle with 1/2 the basil and the shredded Cheddar cheese. Bake until the cheese melts and the chicken is cooked, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside. Keep any leftover tomato sauce to use on pasta or pizza!


While the chicken is cooking, combine the vinegar, honey and a drizzle of olive oil in a medium bowl. Add the mixed salad leaves and cherry tomatoes and toss to coat. Season with salt and pepper.


Divide the chicken parmigiana between plates and serve with the salad. Garnish with the remaining basil.