Crispy Chicken Parmigiana
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Crispy Chicken Parmigiana

Crispy Chicken Parmigiana

with Baby Spinach and Bell Pepper Italian Salad

The best part of this chicken parmigiana, is the layer of crispy cheese on top! Each bite is juicy, salty and cheesy. Served with tender Italian seasoned bell pepper and perfectly dressed spinach, dinner tonight is simple and refined!

Allergens:
Egg
•Mustard
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat May contain Gluten)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shallot

tbsp

Tomato Sauce Base

½ cup

Marinara Sauce

¼ cup

Parmesan Cheese, shredded

56 g

Baby Spinach

2 tbsp

Red Wine Vinegar

1 tbsp

Italian Seasoning

(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)

½ tbsp

Dijon Mustard

Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

3 tbsp

Oil*

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Nutrition Values

Calories540 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate11 g
Sugar2 g
Dietary Fiber1 g
Protein40 g
Cholesterol135 mg
Sodium320 mg
Trans Fat0.1 g
Potassium600 mg
Calcium40 mg
Iron2.5 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.

Utensils

•Shallow Dish
•Baking Sheet
•Whisk
•Medium Bowl

Cooking Steps

1 PREP
1

Wash and dry all produce.* Core, then cut bell pepper(s) 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 towel. Season with salt and pepper. Coat chicken all over with mayo. Working with one chicken breast at a time, press each breast into panko to coat completely.

2 PAN-FRY  CHICKEN
2

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 3-4 min per side. (NOTE: It’s okay if it doesn't cook all the way through at this step!) Transfer to a foil-lined baking sheet.

3 BROIL CHICKEN
3

Spoon pizza 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. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4 BROIL VEGGIES
4

Meanwhile, on another baking sheet, toss peppers, shallots, and 1 1/2 tsp Italian seasoning (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in middle of oven, until tender, 4-6 min.

5 MAKE DRESSING
5

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

6 FINISH AND SERVE
6

To the medium bowl with dressing, add broiled veggies and spinach. Toss together. Divide chicken parmigiana and salad between plates.

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