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Parmesan Chicken

Inspired by an Italian classic, this dish is easy and delicious and full of the tastes of spring. The mixture of breadcrumbs and cheese creates a sublime crunchy coating, keeping the chicken breast moist and tender. It’s perfectly balanced with a warm potato and spring vegetable salad. It deserves to be on everyone’s menu this spring!

Parmesan Chicken Breast with a new potato, spinach and pea warm salad

Parmesan Chicken

A simple take on this Italian Classic, mixing the parmesan and breadcrumbs to create a crisp shell, retain all the flavour, but reducing the overall calories
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 765 kcal

Equipment

  • large frying pan
  • Large saucepan
  • Flat bottomed bowl
  • Large bowl x 2

Ingredients
 
 

  • 4 large chicken breasts boneless, skinless
  • 1 large egg
  • 125 g panko breadcrumbs
  • 125 g parmesan finely grated
  • 500 g new potatoes cut in half lengthways
  • 200 g frozen peas
  • 200 g baby spinach
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • salt and pepper to season
  • 3 tbsp coriander finely chopped

Instructions
 

  • Crack the egg into the flat bottomed bowl, lightly beat with a fork.
  • Mix the breadcrumbs and parmesan together in a bowl, season lightly.
  • Heat the large frying pan over a medium heat. Add in half the oil, so 2 tbsps.
  • Dip the chicken into the egg first, coating all over. Then dip into the crumb, again coating well all over. Then add straight to the pan. Repeat for all the breasts.
  • Ensure that the pan is just hot enough for the chicken to sizzle, without being too hot and burning the crumb. Turn every 5 minutes or so, for a total cooking time of 20 minutes. The end result should be crisp and a golden brown.
  • Heat a large pan of salted water over a high heat. Once boiling, add the potatoes, cover with the lid, and cook for 15-18 minutes, until tender.
  • Add the peas and the spinach to the potatoes for the last 2 minutes.
  • Drain the vegetables and allow to steam dry for a couple of minutes. Add to a bowl, then drizzle over the vinegar and remaining oil (2 tbsps), and season well.
  • Pile the warm salad onto plates, serving the chicken breasts over the top. Spoon over any dressing and juices left in the frying pan, then sprinkle the coriander over for taste and presentation.

Nutrition

Nutrition Facts
Parmesan Chicken
Amount per Serving
Calories
765
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Cholesterol
 
196
mg
65
%
Sodium
 
1611
mg
70
%
Potassium
 
1778
mg
51
%
Carbohydrates
 
54
g
18
%
Fiber
 
8
g
33
%
Sugar
 
6
g
7
%
Protein
 
66
g
132
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
765
Keyword LIght, Quick, Spring
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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