Chicken Parmigiana with Green Salad

Serving size:4
Ingredients
Chicken parmi
2 portions of Hudson’s chicken breasts halved horizontally
2 cloves of minced garlic
1 tbsp Dijon mustard
1 cup breadcrumbs
½ cup flour
1 egg
125ml milk
1/2 lemon (zest lemon separately)
4 tbsp olive oil
½ cup  parmesan
125g  mozzarella sliced
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp smoked paprika
1 tbsp mixed herbs
½ tsp salt
Salt and pepper to taste
Basil for garnish
 
Sauce
300ml Hudson’s real tomato sauce
1 clove minced garlic
1 tbsp olive oil
¼ tsp chilli flakes
2 tbsp chopped basil
 
Salad
4 cups spinach and rocket mix
2 small zucchinis (sliced into ribbons using vegetable peeler)
1 white onion thinly sliced
2 tbsp olive oil
2 tbsp white wine vinegar
Juice from ½ lemon
Pinch of brown sugar
Salt & pepper to taste
 
Method
  1. Using a meat mallet, beat chicken until flat. Combine minced garlic, ½ tsp salt, dijon mustard and a pinch of pepper. Add to chicken and marinate for 20 -30 minutes.
  2. Season flour with salt and pepper to taste, set aside. In a second dish, season breadcrumbs with lemon zest, half of the parmesan, garlic powder, onion powder, smoked paprika and dried herbs. In another dish, beat egg and add milk along with juice from lemon, set aside.
  3. Using 1 piece of chicken at a time, lightly dust chicken in the flour, then dip in the milk mix, and finally coat in the breadcrumb mixture. Place on a plate and chill for 30 minutes.
  4. Whilst the chicken is in the fridge, prepare the sauce. Add olive oil to a pan on medium low heat and add garlic. Cook for 2  minutes and add tomato sauce with ¼ cup basil. Add chilli flakes. Cook for 4 minutes. Set aside
  5. Preheat oven to 220C and line tray with baking paper
  6. Heat olive oil in a pan on medium heat and shallow fry chicken (3-4 minutes on each side). Drain on a paper towel and transfer to a tray.

 

Recipe by Sarah Ahmed : @nourish.glow.repeat


Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published