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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
Allergens:MilkGlutenEgg

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

brown onion

1 clove

garlic

1 punnet

cherry tomatoes

1 box

passata

1 packet

chicken breast

1 packet

panko breadcrumbs

(ContainsGluten)

1 bag

mixed salad leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

parsley

Not included in your delivery

olive oil

½ tsp

brown sugar

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

10 g

butter

(ContainsMilk)

1 tbs

plain flour

(ContainsGluten)

1

eggs

(ContainsEgg)

1 tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Small Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

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