The best part of this chicken parmigiana is the layer of crispy cheese on top! Each bite is crispy, salty and cheesy. Served with tender Italian seasoned bell pepper and perfectly dressed spinach, dinner tonight is simple and refined!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Sweet Bell Pepper
Red Wine Vinegar(ContainsSulphites/Sulfite)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Peel, then cut shallot into 1/4-inch slices. Pour panko into a shallow dish. Pat chicken dry with paper towels. Season with salt and pepper. Coat each breast all over with mayo. Working with one breast at a time, press into panko to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 3-4 min per side. (NOTE: We will finish teh chicken in step 3.) Transfer to a foil-lined baking sheet.
Spoon marinara sauce over chicken, then sprinkle over Parmesan. Broil in middle of oven, until cheese is golden-brown and chicken is cooked through, 4-6 min.**
While chicken broils, toss peppers, shallots, and 1 1/2 tsp Italian seasoning with 1 tbsp oil (dbl both for 4 ppl) on another baking sheet. Season with salt and pepper. Broil in bottom of oven, until tender, 4-6 min.
While veggies broil, whisk together mustard, vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.
Add broiled veggies and spinach to the bowl with dressing. Toss together. Divide the chicken parmigiana and salad between plates.