In just 4 easy steps, whip up this chicken cotoletta just like Nonna would make! These herby schnitzels crisp up to golden perfection in the pan, which only leaves you with the task of putting together a bright salad to enjoy on the side.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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.
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
330 g
Chicken Thigh
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Red Apple
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
• Halve snacking tomatoes. Thinly slice apple into wedges. • Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when no longer pink inside.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Top with spinach & rocket mix, tomato and apple. Season and toss to combine.
• Divide tomato-apple salad and Italian chicken cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top salad with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!