Chicken parmy

Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
A classic parmigiana can never go wrong! Served with herbed potatoes and a simple green garden salad.

Gluten friendly option - panko crumbs are replaced with GF cornflakes.
1. Set oven to 220ÂșC.
Place potatoes into a saucepan and cover with water. Bring to the boil and simmer for 15 minutes or until tender but still firm. Drain and return to saucepan (step 5).

2. Whisk 1 egg. Spread panko crumbs onto a plate and season with salt and pepper. Heat a large frypan with oil/butter over medium heat. Place schnitzels into egg wash, press into crumbs and then place straight into pan. Cook until golden on both sides.

3. Place schnitzels on a lined oven tray, spoon over sugo and top with grated cheddar cheese. Sprinkle with 1 tbsp picked thyme leaves. Cook in the oven for 8-10 minutes.

4. Trim and halve snow peas, slice pear. Arrange in a serving bowl with leaves (see notes).

5. Chop parsley and any remaining thyme. Add to drained potatoes along with 1-2 tbsp butter or olive oil. Toss and season with salt and pepper.

6. Serve chicken parmy with herby potatoes and side salad.

Notes:
Dress the side salad with olive oil and vinegar of choice if you prefer!

Gluten friendly option - panko crumbs are replaced with GF cornflakes. Crush to use.
Baby potatoes 800g
Free-range Egg 1
Panko crumbs 1 packet (100g)
Chicken schnitzels 600g
Tomato sugo 1 jar (350g)
Cheddar cheese 1/2 block (75g) *
thyme 1/3 packet *
Snow peas 1/3 bag *
Pear 1
Mesclun leaves 1/2 bag (100g) *
Parsley 1/3 bunch *

From your pantry:
olive oil / butter, oil for cooking, salt, pepper