Crispy Chicken Parmigiana

Crispy Chicken Parmigiana

with Baby Spinach and Italian Bell Pepper Salad

Read more

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 peppers and perfectly dressed spinach, dinner tonight is simple and refined!

Tags:Quick PrepFamily Friendly

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)

½ cup

Panko Breadcrumbs


160 g

Sweet Bell Pepper

56 g

Red Onion

½ cup

Marinara Sauce

¼ cup

Parmesan Cheese, shredded


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


2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate30 g
Sugar10 g
Dietary Fiber4 g
Protein48 g
Cholesterol150 mg
Sodium1090 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. Add panko to a shallow dish. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt, pepper and half the Italian Seasoning. 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, then chicken. Pan-fry until golden-brown, 3-4 min per side. (NOTE: For 4 ppl, pan-fry chicken in batches, using 1 tbsp oil per batch.) Transfer chicken to a foil-lined baking sheet. Carefully wipe pan clean.


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, heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and remaining Italian Seasoning. Season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 min. Transfer to a plate to cool slightly.


While onions cook, whisk together Dijon, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper.


Add spinach, peppers and onions to the bowl with dressing. Toss to combine. Divide chicken parmigiana and salad between plates.