With the perfect ratio of sauce and cheese to juicy crumbed chick'n tenders, here's proof that a pub-style parmy can be whipped up from the comfort of your kitchen.
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
Carrot
1 packet
Cheddar Cheese
1 sachet
Chilli Flakes
1
Apple
1 packet
Herb Crumbing Mix
300 g
Plant-Based Crumbed Chicken
1 packet
Spinach & Rocket Mix
1 packet
Tomato Sugo
1
Tomato
1 drizzle
vinegar (balsamic or white wine) (pantry)
1 tbs
flour
1 piece
egg
1 drizzle
olive oil
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Top each piece with tomato sugo (see ingredients) and then sprinkle with Cheddar cheese. Cover with a lid or foil so the cheese melts, 1 minute. • Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice apple into wedges. • Slice tomato into thin wedges. • Grate carrot.
• In a large bowl, combine apple, tomato, carrot, spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste.
•Slice chick'n. • Divide herby plant-based crumbed parmigiana between plates. • Sprinkle over chilli flakes (if using). • Serve with apple, tomato and rocket salad. Enjoy!