Chicken

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  • Treat Night

Chicken Parmigiana with Cucumber Sour Cream Salad

All-time bistro favourite chicken parmigiana is served with a crunchy and sour cucumber salad for a palate-pleasing tang that balances perfectly with the cheese-topped parmi.

"No"

"60 Minutes"

Recipe

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01

Pickle Onion

Preheat oven to 200°C fan-forced. Peel and finely slice onion. Zest and juice lemon. Place onion, lemon zest and juice and ¼ teaspoon sea salt in a bowl and set aside.

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02

Make Sauce

Finely chop garlic, place in a bowl with tomatoes and season with salt and pepper. Mix to combine and set aside.

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03

Prepare Chicken

Slice chicken horizontally through the fillets to create 2 thin fillets.

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04

Crumb Chicken

Combine flour, salt, pepper and Italian Kitchen Herbs in a bowl. In a second bowl, whisk egg. Place panko breadcrumbs in a third bowl. Dust chicken in flour, dip in egg and coat liberally with breadcrumbs.

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05

Cook Chicken

Heat oil in a non-stick frypan over medium heat. Add chicken and cook for 3 minutes each side or until golden and only just cooked through. Transfer to a lined baking tray. Spread chicken with sauce and cover with mozzarella. Bake for 7 minutes or until cheese is golden and bubbly.

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06

Plate Up

Finely slice cucumbers and mix with onion and sour cream. Season to taste with salt and pepper and serve with chicken parmigiana.

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Chicken Parmigiana with Cucumber Sour Cream Salad

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami