Crispy Chicken Parmigiana
with Arugula and Yellow Pepper Italian Salad
The best part of this chicken parmigiana, is the layer of gooey cheese on top! Each bite is juicy, salty and cheesy. Served with tender Italian seasoned veggies and perfectly dressed arugula, dinner tonight is simple and refined!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
2.4 cs
Mayonnaise
¼ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Gluten)
1 pièce(s)
Poivron
g
Oignon rouge, tranché
80 g
Archived
¼ tasse(s)
Parmesan, râpé grossièrement
56 g
Bébé roquette
2 cs
Vinaigre de vin rouge
⅓ cs
Moutarde de Dijon
1 g
Assaisonnement italien
Instructions
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.
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.
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.**)
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.
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.
Toss the broiled veggies and arugula into the medium bowl with the dressing. Divide the chicken parmigiana and salad between plates.
