Chicken Parm with Truffle Fries
with mozzarella & tomato salad
Today, you'll cook an American classic! Based on melanzane alla Parmigiana, this recipe consists of breaded chicken with tomato sauce and Parmigiano Reggiano.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
½ sachet(s)
Italian seasoning
1 piece
Chicken breast with Mediterranean herbs
25 g
Panko breadcrumbs
(Contains: Tarwe)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ piece
Roma tomato
20 g
Arugula & lamb's lettuce
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
4 milliliters
Truffle-style olive oil
5 g
Fresh curly parsley
(May be present: Selderij)
¼ pack
Diced tomatoes with garlic & onion
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Balsamic vinegar
¾ teaspoon
Extra virgin olive oil
1.75 tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Wash or peel the potatoes and cut them into fries of no more than 1cm thickness. Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer to one side of a parchment-lined baking sheet and bake in the oven for 30 - 35 minutes or until golden-brown, tossing halfway.
Heat a drizzle of olive oil in a saucepan over medium heat. Add the Italian herbs, diced tomatoes and sugar, along with half of the balsamic vinegar. Bring to a boil, then lower the heat and allow to simmer for 10 minutes. Stir regularly and season to taste with salt and pepper.
Pat the chicken dry with kitchen paper and season with salt and pepper. Butterfly the chicken by cutting it open along the side, then cover with a sheet of parchment paper. Smack the chicken with the base of a pan so as to flatten it (see Tip). Finely chop the parsley in the meantime.
Tip: ensure the chicken is uniformly thin, so that it cooks evenly.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken for 2 - 3 minutes per side. Meanwhile, grate the Parmigiano Reggiano and slice the mozzarella. Transfer the panko to a small bowl and combine with half each of the Parmigiano Reggiano and the parsley, along with a light drizzle of olive oil.
Transfer the chicken to an oven dish and top with the tomato sauce and the mozzarella, then finally with the panko mixture. Bake in the oven for 10 - 12 minutes. Meanwhile, dice the tomato and transfer to a salad bowl, along with the lettuce. Shortly before serving, add the extra virgin olive oil and the rest of the balsamic vinegar. Toss well to combine and season to taste with salt and pepper.
Scatter the parsley over the fries, along with the rest of the Parmigiano Reggiano. Drizzle with the truffle-style oil and toss well to combine. Serve the fries with the chicken parm and the salad. Serve some mayonnaise alongside as preferred.
