Chicken Parmigiana Salad

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs carrot
• 25g parmesan
• 10g pepper and garlic seasoning
• 20g panko breadcrumbs
• 300g free-range chicken breast fillet
• 1pcs garlic bread
• 200g tomato passata
• 50g mixed salad leaves
• 1pcs egg
• 15ml plain flour
• 1pcs neutral-flavoured oil, for shallow frying
• 10ml sugar
• 10ml balsamic vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the cucumber and carrot into ribbons with a vegetable peeler. Coarsely grate the parmesan, directly onto a lined tray, to form circles.
2. Step 2 — Crumb chicken
   Whisk 1 egg in a bowl. Combine 1 tsp pepper and garlic seasoning (reduce for a milder pepper kick) and 1 tbs flour in a shallow dish. Put the breadcrumbs in a separate shallow dish. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
3. Step 3 — Bake bread and parmesan
   Put the garlic bread on an oven tray, butter-side up. Bake for 6 mins or until golden and crunchy. Bake the parmesan for 4-6 mins until golden. Cool the parmesan slightly, then transfer to a board and set aside to become crisp.
4. Step 4 — Cook chicken schnitzels
   Meanwhile, heat 1cm oil in a medium frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Drain on paper towel. Season with salt and pepper.
5. Step 5 — Make parmigiana sauce
   While the schnitzels are cooking, put the tomato passata, 1 tsp pepper and garlic seasoning, 2 tsp sugar and 1 tsp balsamic vinegar in a small saucepan over medium heat. Cook, stirring, for 2 mins until heated through. Taste, then season with salt.
6. Step 6 — Get ready to serve
   Combine 2 tsp extra virgin olive oil and 1 tsp balsamic vinegar in a large bowl. Season with salt and pepper. Add the salad leaves, cucumber and carrot and toss to coat. Cut the garlic bread into thick slices. Divide the schnitzels among plates and spoon over the parmigiana sauce. Serve with the salad, garlic bread and parmesan crisps.

Allergens

Egg, Gluten, Wheat, Sulphites, Milk, Sesame, Soy