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Chicken Parmesan with rocket and new potato salad


Serves: 4
timePrep time: 25 mins
timeTotal time:
Chicken Parmesan with rocket and new potato salad
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson

Chicken Parmesan with rocket and new potato salad


Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
615Kcal
Fat
25gr
Saturates
6gr
Carbs
52gr
Sugars
4gr
Fibre
4gr
Protein
45gr
Salt
0.7gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 4 small skinless chicken breast fillets
  • 3 tbsp plain flour
  • 100g fresh white breadcrumbs
  • 40g Parmesan cheese, finely grated
  • grated zest of 1 small lemon (use the juice for the dressing below)
  • 2 medium eggs, beaten
  • 4 tbsp olive oil
To serve
  • 600g new potatoes, halved or quartered depending on their size
  • ½ small red onion, finely chopped
  • 3 tbsp flat leaf parsley, finely chopped
  • juice of 1 small lemon (from above), plus extra lemon wedges to serve
  • 3 tbsp extra-virgin olive oil
  • 70g wild rocket

Step by step

Get ahead
Prepare the chicken to the end of step 3 the day before, cover and chill.
  1. Place the chicken breasts between sheets of baking paper; lay them on a chopping board. Using a rolling pin, bash out the chicken to flatten to about 1cm thick. Place the flour in a shallow bowl and season well. Dust the flattened chicken fillets in the seasoned flour, shaking off any excess.
  2. Mix the breadcrumbs with the Parmesan and the lemon zest in a shallow dish. Put the beaten egg in a separate shallow dish.
  3. Dip the chicken in the egg and then into the breadcrumb mixture; coat evenly.
    Tip
    You could also serve with roast tomatoes. Tip 225g midi plum tomatoes into a roasting tin; drizzle with 1 tablespoon olive oil, 1 tablespoon thyme leaves, 1 teaspoon caster sugar and seasoning. Roast at 200°C, fan 180°C, gas 6 for 12-15 mins until soft and caramelised.
  4. Put the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 15 minutes or until very tender.
  5. Meanwhile, divide the oil between two nonstick frying pans and cook the chicken for about 4 minutes each side over a medium heat until the chicken is cooked and the coating is crunchy and golden. If you don't have 2 pans, cook the chicken in 2 batches, keeping the first warm.
  6. Drain the potatoes, return to the pan and toss with the onion, parsley, half the lemon juice and 2 tablespoons extra-virgin olive oil. Toss the rocket with the rest of the lemon juice, olive oil and seasoning. Serve the chicken with the warm potato salad and rocket, with lemon wedges to squeeze over.

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