Protein Upgrade | One-Pan British ORGANIC Chicken Parmo
with Lemony Radish Salad
Cooking time
30 minutes
Servings
2/4
Calories
690 /serving
Chicken Parmo is England’s take on the America's fave, chicken Parmesan. Breaded with almond flour and baked to tender, chicken breasts are covered in melted aged cheddar, over a layer of spiced sour cream for scrumptiousness.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Lemon
- 100g Radishes
- 1 Head of curly leaf lettuce
- 60g Almond flour
- 43ml Sour cream
- 30g Grated aged cheddar
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Eggs • Milk • Mustard
You will need:
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Olive oil
Total Fat
50 g
Saturated Fat
10 g
Sodium
660 mg
Total Carb
23 g
Sugars
6 g
Protein
45 g
Fibre
9 g
Preparation
Prepare the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry and halve horizontally; season with ¾ of the spices and S&P.
- In a medium bowl, beat 1 egg (double for 4 portions) until smooth; season with S&P.
- Place the almond flour in a second medium bowl.
- Working one at a time, coat the chicken in the egg mixture (letting any excess drip off), then in the almond flour (pressing to adhere).
- Transfer to a lined sheet pan as you go.
Bake the chicken
- Bake the chicken*, flipping halfway, 16 to 20 min., until cooked through.
Mise en place
- Meanwhile, in a small bowl, combine the sour cream, remaining spices and S&P.
- Separate the lettuce leaves; tear the leaves.
- Thinly slice the radishes.
- Halve the lemon; juice ½ and quarter the remaining ½.
Broil the chicken
- When the chicken is cooked through, switch the oven to broil and spread the chicken with the spiced sour cream.
- Top with the cheese.
- Broil, 2 to 3 min., until the cheese has melted.
Make the salad
- In a large bowl, combine the lemon juice, 3 tbsp olive oil (double for 4 portions) and S&P.
- Add the lettuce and radishes; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken (slice beforehand if desired).
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
