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Crispy Chicken Parmigiana

Crispy Chicken Parmigiana

with Baby Spinach and Bell Pepper Italian Salad

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

¼ cup

Panko Breadcrumbs


160 g

Sweet Bell Pepper

50 g


½ cup

Marinara Sauce

¼ cup

Parmesan Cheese


56 g

Baby Spinach

1 tbsp

Red Wine Vinegar


1 tbsp

Italian Seasoning

1.5 tsp

Dijon Mustard


Not included in your delivery

½ tsp


3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat50 g
Saturated Fat8 g
Carbohydrate32 g
Sugar18 g
Dietary Fiber4 g
Protein46 g
Cholesterol155 mg
Sodium1260 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Medium Bowl
Instructionsarrow up iconarrow up icon
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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 the chicken in step 3.) Transfer to a foil-lined baking sheet.


Spoon marinara sauce over chicken, then sprinkle with Parmesan. Broil in the middle of the 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 the bottom of the 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.