Crispy Parmesan Chicken

Name: Crispy Parmesan Chicken with Vegetables and Caper Mayo
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Parmesan; 1 Piece of Organic Eggs; 40 Grams of Panko bread crumbs; 2 Tbsp of Vegetable oil; 150 Grams of Green beans; 2 Piece of Small zucchini; 1 Piece of Red pepper; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Dried basil; 20 Grams of Capers; 50 Grams of Mayonnaise

with Vegetables and Caper Mayo

Who doesn't love crispy chicken? The good news is, with a bed of vegetables it becomes a healthy weeknight dinner!

354 Reviews

Cals 618 · Prot 62 · Carbs 24 · Fat 30

Low Carb

Calorie Smart

35 min

Crispy Parmesan Chicken with Vegetables and Caper Mayo

Who doesn't love crispy chicken? The good news is, with a bed of vegetables it becomes a healthy weeknight dinner!

354 Reviews

Cals 618 · Prot 62 · Carbs 24 · Fat 30

Low Carb

Calorie Smart

Ingredients

Chicken

Chicken breast

400 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Parmesan 4*

30 Grams

Organic Eggs 5*

1 Piece

Panko bread crumbs 10*11*12*

40 Grams

Vegetable oil

2 Tbsp

Vegetables

Green beans

150 Grams

Small zucchini

2 Piece

Red pepper

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Dried basil

2 Grams

Caper mayo

Capers

20 Grams

Mayonnaise 5*9*13*

50 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *12 Lupin, *9 Soya, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2588 / 618
Fats (g)	30.2
of which saturated (g)	8.1
Carbohydrates (g)	24
of which sugars (g)	6.5
Fibers (g)	5.3
Proteins (g)	62.4
Salt (g)	2.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Coat chicken

Pat the chicken breasts dry with paper towel.
Slice the chicken breasts in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.
Season the chicken generously with salt and pepper.
Finely grate the Parmesan.
Add the eggs to a bowl and beat lightly.
Combine the grated Parmesan and the panko bread crumbs on a plate.
Dip the chicken in the beaten eggs, then coat with the mix of grated Parmesan and panko bread crumbs.

2 Prep vegetables

Trim the green beans.
Chop the zucchini into half moons.
Deseed and chop the red pepper into bite-sized pieces.

3 Make caper mayo

Finely chop the capers.
In a small bowl, combine the capers with the mayonnaise.

4 Fry chicken

Heat a large pan over a medium-high heat with a generous drizzle of oil.
Once hot, carefully add the coated chicken breasts (in batches), and fry for 3-4 min on either side or until golden and crispy, and cooked through.

Tip! Alternatively, add the breaded chicken on a lined oven tray and drizzle with oil. Bake in 200°C/180°C fan for 12-15 min.

5 Stir-fry vegetables

Meanwhile, heat a second large pan over a medium-high heat with a drizzle of oil.
Once hot, fry the green beans and red pepper with a pinch of salt for 3-4 min.
Add a small splash of water to soften the green beans.
Add the zucchini and dried basil, and fry for 2 min further.
Season with second pinch of salt to taste.