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Chicken parmigiana with oven-roasted potatoes and arugula salad

Chicken parmigiana with oven-roasted potatoes and arugula salad

Starting from the classic eggplant parmigiana recipe, Italian Americans created a version where they replaced the eggplant with breaded chicken fillet. Its tomato sauce and aged Italian cheese topping make it an irresistible dish, served with crispy oven-roasted potatoes and a fresh arugula salad.

  • Servings: 2
  • Prep: 10 min
  • Cook: 30 min

Ingredients

  • 400 grams potato, in wedges
  • 20 grams Aged Italian grated cheese
  • 0.5 unit onion, chopped
  • 12 ml balsamic vinegar
  • 2 chicken breast, dried and seasoned with salt and pepper
  • 25 grams panko breadcrumb
  • 50 grams arugula
  • 400 grams fried tomato sauce
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 egg, beaten
  • olive oil
  • salt
  • black pepper

Instructions

  1. Preheat the oven to 220 °C. Cut the potatoes in half, then into 1-2 cm wedges. Place them on a baking sheet lined with parchment paper, drizzle with oil, season with salt and pepper, toss, and roast on the middle rack for 11-13 minutes.
  2. Peel and mince the garlic. In a skillet, heat a drizzle of oil over medium heat, add the garlic and cook for 1-2 minutes. Add the chopped onion, a pinch of salt, and cook for 4-5 minutes, stirring, until translucent.
  3. Add the fried tomato sauce, half of the balsamic vinegar, the oregano, and the sugar to the skillet. Bring to a boil, cover, and simmer over medium-low heat for 8-10 minutes, stirring occasionally until the sauce thickens. Adjust seasoning with salt and pepper.
  4. Meanwhile, pat the chicken breasts dry, season with salt and pepper, then dredge first in the beaten egg and then in the panko, pressing to adhere.
  5. In the same skillet, heat a drizzle of oil over medium heat and brown the breasts for 2-3 minutes per side. Place them in a baking dish, top with the tomato sauce and half of the grated cheese. When the potatoes have roasted for 11-13 minutes, flip them, add the chicken dish to the oven, and bake for another 10-12 minutes, until the chicken is cooked through and the potatoes are tender and golden.
  6. In a bowl, mix the remaining balsamic vinegar, a drizzle of oil, salt, and pepper. Add the arugula and toss to coat. Plate the chicken parmigiana alongside the potatoes and arugula salad. Sprinkle with the remaining grated cheese.

Nutrition (per serving)

  • Calories: 828 kcal
  • Protein: 49 g
  • Carbohydrates: 69 g
  • Fat: 32 g
  • Fiber: 7 g