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
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.