Chicken Parmigiana with Roasted Zucchini & Fingerling Potatoes
Crispy chicken Parmigiana with seasoned tomato sauce, mozzarella, roasted fingerling potatoes and zucchini chips.
Difficulty:
Medium
Time:
35-40min
Calories: 513
Fat: 13g
Carbs: 55g
Protein: 50g
ABOUT THE DISH
By pounding the chicken to a thin cutlet, we create the base for a quick-cooking meal perfect for weeknights. Confusingly named, this dish originated neither in the city of Parma, nor by using chicken. We can thank Southern Italy and the eggplant for kick starting this delicious iteration.
Ingredients
Panko Breadcrumbs
Flour
Fingerling potatoes
Zucchini
Parsley
Mozzarella cheese
Chicken breasts
Tomato sauce
Cooking terms for this recipe
Mince
To cut a food into very small pieces.
Dredge
Coating foods with dry ingredients to coat lightly before cooking.
Sauté
To jump. To fry in a small amount of fat at high heat.
What you need
Foil-lined baking sheet
Medium pan
Plastic wrap
3 medium bowls