HelloHero: Herby Plant-Based Crumbed Chick'n Parmigiana
with Apple, Tomato & Rocket Salad
- Milk
- Gluten
- Wheat
- Soy
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
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.
Ingredients
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk)
1 sachet
Chilli Flakes
1
Apple
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Spinach & Rocket Mix
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1
Tomato
Not included in your delivery
1 drizzle
vinegar (balsamic or white wine) (pantry)
1 tbs
flour
(Contains: Gluten May be present: Wheat.)
1 piece
egg
(Contains: Eggs)
1 drizzle
olive oil
Utensils
Cooking Steps
• 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!
