Crispy Chicken Parmigiana
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Crispy Chicken Parmigiana

Crispy Chicken Parmigiana

with Baby Spinach Salad

The best part of this chicken parmigiana is the layer of crispy cheese on top! Each bite is crispy, salty and cheesy. A perfectly-dressed spinach salad completes this simple and refined dinner!

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

2 tbsp


(Contains Egg, Mustard)

½ cup

Panko Breadcrumbs

(Contains Wheat)

160 g


½ cup

Marinara Sauce

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Italian Seasoning

1.5 tsp

Dijon Mustard

(Contains Mustard)

56 g

Yellow Onion

Not included in your delivery

½ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories650 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate29 g
Sugar9 g
Dietary Fiber4 g
Protein48 g
Cholesterol150 mg
Sodium810 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.


Paper Towel
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Large Bowl


Coat chicken

Before starting, preheat the broiler to high. Wash and dry all produce. Combine panko and 1 tbsp Parmesan (dbl for 4 ppl) in 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 chicken breast all over with mayo. Working with one chicken breast at a time, press both sides into panko mixture to coat completely.

Pan-fry chicken

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, pan-fry chicken in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side. Transfer chicken to a foil-lined baking sheet.Carefully wipe the pan clean.

Broil chicken

Spoon marinara sauce over chicken, then sprinkle with remaining Parmesan. Broil in the middle of the oven until cheese is golden-brown and chicken is cooked through, 4-6 min.**

Cook onions

Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). 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 onions to a plate to cool slightly.

Prep tomatoes and make dressing

Cut tomatoes into 1/4-inch pieces. Meanwhile, add Dijon, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Finish and serve

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