Classic Chicken Parmigiana
with Garden Salad
With the perfect ratio of sauce and cheese to juicy crumbed chicken breast, here's proof that a pub-style parmy can be whipped up from the comfort of your kitchen.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
½
brown onion
1 clove
garlic
1 punnet
Snacking Tomatoes
1 box
passata
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 bag
mixed salad leaves
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
¼ tsp
salt
½ tsp
brown sugar
10 g
butter
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion (see ingredients). Finely chop garlic. • Halve cherry tomatoes. Set aside.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. • Add passata, the salt, the brown sugar and the butter. Stir to combine. Reduce heat to low and simmer for 5 minutes.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 2cm-thick. • In a shallow bowl, whisk the plain flour, a pinch of salt and the egg until combined. In a second shallow bowl, place panko breadcrumbs. • Dip chicken into the egg mixture to coat, and then into the breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers. Make sure to wash your hands well afterwards.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden, 2 minutes each side. • Transfer chicken to a lined oven tray. Top each piece with two spoonfuls of the tomato sauce, then sprinkle with shredded Cheddar cheese. • Bake until cheese is melted and chicken is cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
TIP: Keep any leftover sauce for pasta or pizza!
• Meanwhile, combine the honey and a drizzle of vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves and cherry tomatoes. Toss to coat.
Little cooks: Help combine the dressing ingredients and toss the salad!
• Divide classic chicken parmigiana between plates. • Serve with garlic salad. Enjoy!
