Herby crumbed chicken snuggled under a layer of rich tomato sauce adorned with a crispy, molten, golden coating of melted cheese. Mmmm. It’s no surprise chicken parma is a timeless classic.
Grace is a big fan of chicken and an even bigger fan of the crumbed variety so I am always keen to include a little poultry on our weekly meal plan. And yesterday I was lucky enough to be gifted some lovely homemade chicken cutlets already crumbed by my wonderful italian mother in law so I took full advantage of the lovely little present and prepared chicken parmigiana for dinner.
Thanks to my mother in laws earlier efforts I had only to fry the chicken cutlets, top with a little tomato passata, adorn with cheese then grill. Mid week life saver.
Alongside the chicken parmigiana I also organized a couple of sides that are on Grace’s (and ours) list of favourites, roasted sweet potato wedges and tomato and rocket salad. The sweet potato wedges are an absolute must try for all blw bubs, they’re shape and texture make them easy to handle and nibble on especially for beginners and the lovely sweet flesh has the kiddies devouring them like lollies. And for a little green goodness the tomato and rocket salad is deliciously refreshing.
Start by preheating your oven to 180°C (350°F). Cut the sweet potatoes into thick wedges, arrange on a baking tray lined with baking paper, drizzle with a little olive oil and roast for 20-25 minutes or until they are cooked and slightly golden.
Next, pour enough olive oil to cover the base of a fry pan and heat to medium-high heat. Add crumbed chicken cutlets and fry for 3-4 minutes each side or until golden and cooked.
Remove from fry pan and drain on a little kitchen paper.
Preheat grill to high heat and place cutlets onto a flat baking tray.
Top each cutlet with a tablespoon of tomato passata and spread evenly to cover.
Top each cutlet with a layer of cheese ( I used a combo of parmesan and shredded mozzarella) and grill for 2-3 minutes or until cheese is melted, golden and bubbling.
Remove from grill and allow to cool slightly.
Serve with a helping of the lovely golden sweet potato wedges and a good handful or two of the fresh tomato and rocket salad.
Chicken parmigiana with roasted sweet potato wedges & tomato and rocket salad
2 large sweet potatoes, cut into wedges
200 grams rocket
1 tomato, diced
2 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
4 store bought crumbed chicken cutlets
Olive oil, to fry in
1 cup tomato passata
½ cup parmesan, shredded
½ cup mozzarella, shredded
Preheat oven to 180°C (350°F). Place sweet potato wedges on a baking tray lined with baking paper, drizzle with olive oil and bake for 20-25 minutes or until cooked and slightly golden.
Meanwhile, in a medium bowl place the rocket, tomato, extra virgin olive oil, lemon juice and zest and toss to combine.
Heat a fry pan to medium-high heat. Add olive oil and chicken cutlets and cook for 3-4 minutes each side or until golden and cooked. Cooking time may vary according to the thickness of your chicken cutlet. Remove from pan and place on a plate lined with kitchen paper to remove any excess oil. Heat grill to medium-high heat. Place the cutlets of a baking tray and top each cutlet with a tablespoon or two of tomato passata, spread evenly. Top each cutlet with a layer of cheese and grill for 2-3 minutes or until cheese is melted, golden and bubblying. Serve with a helping of sweet potato wedges and tomato salad.
You might also like…