Chicken Parm with Homemade Fries
with tomato sauce & arugula salad
Today, you'll cook an American classic! Based on melanzane alla Parmigiana, this recipe consists of breaded chicken with tomato sauce and Parmigiano Reggiano.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
½ piece
Onion
½ piece
Garlic
½ sachet(s)
Italian seasoning
100 g
Passata
1 piece
Chicken breast with Mediterranean herbs
25 g
Panko breadcrumbs
(Contains Wheat)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
½ piece
Tomato
20 g
Arugula & lamb's lettuce
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
Extra virgin olive oil
1 teaspoon
Sugar
½ tablespoon
[Plant-based] butter
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Wash or peel the potatoes and cut them into fries of no more than 1cm thickness. Transfer to a bowl and drizzle with half of the olive oil. Season with salt and pepper, then toss well to coat. Transfer to one side of a parchment-lined baking sheet and bake in the oven for 30 - 35 minutes or until golden-brown, tossing halfway.
Chop the onion and crush or mince the garlic. Heat the rest of the olive oil in a saucepan over medium-high heat and fry the garlic and onion for 2 - 3 minutes. Add the Italian herbs, the passata and the sugar, along with half of the balsamic vinegar. Bring to a boil, then lower the heat and allow to simmer gently for 10 minutes. Stir regularly and season to taste with salt and pepper.
Butterfly the chicken by cutting it open along the side, then cover with a sheet of parchment paper. Smack the chicken with the base of a pan so as to flatten it (see Tip). Transfer the panko to a deep plate. Use half of the mayonnaise to coat the chicken, then coat it with the panko.
Tip: ensure the chicken is uniformly thin, so as to ensure it cooks evenly.
Melt the butter in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side. Meanwhile, grate the Parmigiano Reggiano (see Tip). Transfer the chicken to an oven dish and top with the tomato sauce. Scatter over half of the Parmigiano Reggiano, then bake in the oven for 10 - 12 minutes.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, omit the cheese.
Meanwhile, dice the tomato and transfer to a salad bowl, along with the lettuce. Shortly before serving, add the extra virgin olive oil and the rest of the balsamic vinegar. Toss well to combine and season to taste with salt and pepper.
Serve the fries with the chicken parm. Garnish with the rest of the Parmigiano Reggiano. Serve the salad and the rest of the mayonnaise alongside.