Chicken Parmesan with Caesar Salad

35 min · Medium · Serves 1

725 kcal per serving · 64g protein

Golden and crispy breaded chicken topped with marinara and melted mozzarella, served alongside a classic fresh Caesar salad.

Ingredients

• 165 g Boneless skinless chicken breast
• 30 g Seasoned breadcrumbs or panko
• 3 tbsp Grated Parmesan cheese
• Egg × ½
• ½ tsp Garlic powder
• ½ tsp Italian seasoning
• 1 tsp Olive oil
• 80 ml Marinara sauce
• 35 g Shredded part-skim mozzarella
• 80 g Chopped romaine lettuce
• 2 tbsp Light Caesar dressing
• 2 tbsp Croutons
• 1 g Black pepper
• 2 g Salt

Method

1. Prepare the Chicken

   

   Slice the chicken breast horizontally if thick. Season lightly with salt and pepper.

2. Bread the chicken

   

   In one bowl mix the breadcrumbs, two thirds of the Parmesan, the garlic powder and the Italian seasoning — keep the rest of the Parmesan for the salad. Dip the chicken into beaten egg, then press it into the crumbs so an even layer sticks all over.

3. Cook the Chicken

   

   Heat olive oil in a skillet over medium heat and cook chicken for 3 to 4 minutes per side until golden and cooked through, or bake at 220°C for 18 to 20 minutes, flipping halfway. Either way, the thickest part should reach 74°C on a food thermometer.

4. Add Sauce and Cheese

   

   Spoon the marinara sauce over the chicken, top with the mozzarella, and bake or broil — under a hot broiler (the oven's top-down grill) or at 220°C — for 3 to 5 minutes until the cheese is melted and bubbly.

5. Make the Caesar Salad

   

   In a bowl, toss romaine lettuce with Caesar dressing, croutons, Parmesan, and black pepper.

6. Serve

   

   Plate the chicken parmesan alongside the Caesar salad and enjoy immediately.

More to cook

• Baked Crispy Chicken with Caesar Salad40 min
• Chicken Caesar Wrap20 min
• Chicken Parmigiana35 min
• Crispy Stuffed Chicken55 min