Classic Extra Cheesy Chicken Parmigiana
with Apple, Tomato & Rocket Salad
With the perfect ratio of sauce and cheese to juicy crumbed chicken, 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.
We’ve replaced the chicken breast in this recipe with chicken tenderloins due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1 packet
chicken tenderloins
1 packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
passata
2 packet
Cheddar cheese
(Contains Milk;)
1
apple
1
tomato
1
carrot
1 packet
spinach & rocket mix
pinch
chilli flakes
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place chicken tenderloins between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 1cm-thick. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mixture. • 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 cover the base. • When oil is hot, cook chicken until golden, 2-3 minutes each side. Transfer chicken to a lined oven tray. • Top each piece of chicken with passata (see ingredients), then sprinkle with Cheddar cheese. • Bake until cheese is melted and chicken is cooked through (when no longer pink inside), 8-10 minutes.
• Top each piece of chicken with passata (see ingredients), then sprinkle with Cheddar cheese. • Bake until cheese is melted and chicken is cooked through (when no longer pink inside), 8-10 minutes.
• Divide classic chicken parmigiana between plates. Sprinkle over chilli flakes (if using). • Serve with apple, tomato and rocket salad. Enjoy!
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