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Crispy Chicken Parmigiana

with Arugula and Yellow Pepper Italian Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
250 kcal
Protein
: 
40g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Gluten
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

2.4 tbsp

Mayonnaise

¼ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Gluten)

1 unit(s)

Sweet Bell Pepper

g

Red Onion, sliced

80 g

Archived

¼ cup

Parmesan Cheese, shredded

56 g

Baby Arugula

2 tbsp

Red Wine Vinegar

⅓ tbsp

Dijon Mustard

1 g

Italian Seasoning

Calories250 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate8 g
Sugar1 g
Protein40 g
Cholesterol125 mg
Sodium85 mg
Potassium600 mg
Calcium10 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Wash and dry all produce.* Core, then cut the bell pepper(s) into 1/4-inch slices. Pour the panko into a shallow dish. Pat the chicken dry with paper towels. Season with salt and pepper. Coat the chicken all over with the mayo. Working with one chicken breast at a time, press each breast into the panko to coat completely.

2

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown, 3-4 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.

3

Spoon the pizza sauce over the chicken, then sprinkle with the Parmesan. Broil in the centre of the oven until the cheese is golden-brown and the chicken is cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4

Meanwhile, on another baking sheet, toss the peppers, onions and Italian seasoning with a drizzle of oil. Season with salt and pepper. Set aside. Broil in the centre of the oven, until tender, 4-6 min.

5

Meanwhile, in a medium bowl, whisk together the mustard, 1 tbsp vinegar (double for 4 ppl), 1/2 tsp sugar (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Set aside.

6

Toss the broiled veggies and arugula into the medium bowl with the dressing. Divide the chicken parmigiana and salad between plates.

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