HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Chicken Parmigiana
Crispy Chicken Parmigiana

Crispy Chicken Parmigiana

with Cucumber-Apple Salad

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Making crispy chicken parmigiana really isn’t hard when you follow a few easy steps. Get your crumbing station ready. Generously coat the chicken with mayo, so the breadcrumbs really stick to it. Then, all that’s left to do is to bake and enjoy this crispy Italian classic!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

340 g

Chicken Breasts

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 cup

Panko Breadcrumbs


3 unit

Mini Cucumber

2 unit

Gala Apple

½ cup

Tomato Pizza Sauce

113 g

Parmesan Cheese, shredded


1 unit


56 g

Baby Spinach

1 tbsp


½ tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate35 g
Sugar16 g
Dietary Fiber4 g
Protein56 g
Cholesterol139 mg
Sodium783 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Dish
Paper Towel
Baking Sheet
Aluminum Foil
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high (to broil the chicken).


Wash and dry all produce. Cut the cucumbers and apples into 1/2-inch cubes. Juice the lemon. In a large bowl, whisk the honey, 2 tbsp lemon juice, 1/2 pkg Dijon and a drizzle of oil. Season with salt. Add the cucumber and apple.


Pat the chicken dry with paper towel. Season with salt and pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayonnaise. Working with one chicken breast at a time, press each breast into the panko to coat completely.


Heat a large non-stick pan over high heat. Add a drizzle of oil, the the chicken. Pan-fry until golden-brown, 4-5 min per side. (It’s okay if it doesn’t cook all the way through at this step!) Transfer to a foil-lined baking sheet


Spoon the pizza sauce over the chicken, then sprinkle the tops with Parmesan. Broil in the centre of the oven until the cheese is golden and the chicken is cooked through, 5-6 min. (TIP: Cook to a minimum internal temperature of 175°F.)


Add the spinach to the cucumber and apple salad, then toss to coat. Thinly slice the chicken parmigiana and divide between plates. Serve the chicken with a side of salad.