Crispy Chicken Parmigiana
with Cucumber-Apple Salad- Oeuf
- Moutarde
- Blé
- Lait
- Sulfites
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!
Ingrédients
340 g
Poitrines de poulet
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde)
1 tasse(s)
Chapelure panko
(Contient: Blé)
3 pièce(s)
Mini concombres
2 pièce(s)
Pomme Gala
½ tasse(s)
Sauce tomate à pizza
113 g
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Citron
56 g
Bébés épinards
1 cs
Miel
½ cc
Moutarde de Dijon
(Contient: Moutarde, Sulfites)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
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.
