australian

Chicken Parmigiana with Pub-Style Chips and Garden Salad

This baked dish pairs chicken breast with potato, cut into thick chips, mixed salad leaves and panko breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

59 g Carbohydrates

23 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

123g chicken breast 130 kcal
24g panko breadcrumbs 95 kcal
8g parmesan cheese, grated 32 kcal
31g mozzarella cheese 87 kcal
61g tomato passata 11 kcal
10g plain flour 36 kcal
34g egg, beaten 49 kcal
164g potato, cut into thick chips 126 kcal
8g olive oil 71 kcal
41g mixed salad leaves 8 kcal
7g lemon juice 2 kcal
1g salt 0 kcal

Cooking instructions

potatoolive oilsalt
Preheat oven to 220 C. Preheat a baking tray for chips. Toss potato chips with olive oil and salt; bake 25-30 minutes, turning once.
chicken breastsalt
Butterfly chicken breast to an even thickness. Season with salt and pepper.
chicken breastpanko breadcrumbsparmesan cheeseplain floureggmixed salad leaves
Set up bowls: flour; beaten egg; panko mixed with parmesan. Coat chicken in flour, then egg, then panko mixture.
chicken breastolive oil
Heat a nonstick pan over medium-high heat with olive oil. Fry chicken 2-3 minutes per side until golden.
chicken breastmozzarella cheesetomato passata
Transfer chicken to a small oven tray. Spoon passata over the top and add mozzarella. Bake 8-10 minutes until bubbling and chicken is cooked through.
mixed salad leaveslemon juice
Toss mixed salad leaves with lemon juice and serve alongside chips and parmigiana.