Chicken Parmi with Chips & Salad

• 55 min total
• 30 min hands-on
• Serves 4
• 890 kcal
• 60 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 2 lb russet potatoes, scrubbed, cut into ½-inch-thick chips
• 5 tbsp vegetable oil
• 1½ lb chicken breast, 2 large breasts
• ⅓ cup all-purpose flour
• 2 eggs
• 1½ cups panko breadcrumbs
• 1 tsp dried oregano
• 1½ cups marinara sauce
• 1 cup shredded mozzarella
• ½ head romaine lettuce, chopped
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• salt
• black pepper

Method

1. Heat the oven to 450°F (230°C) with racks in the upper and lower thirds. Toss the potatoes with 2 tbsp of the vegetable oil and ¾ tsp salt on a large rimmed baking sheet, spread them out in a single layer and bake on the lower rack 20 minutes.
2. Meanwhile, slice each chicken breast in half horizontally to make 4 thin cutlets and press them to an even ½-inch thickness. Season with ¾ tsp salt and ¼ tsp pepper. Put the flour in a shallow dish, beat the eggs in a second and mix the panko with the oregano in a third. Coat each cutlet in flour, dip it in egg, then press it firmly into the crumbs on both sides.
3. Heat half the remaining vegetable oil in a large skillet over medium-high heat. Fry 2 cutlets at a time, 2–3 minutes per side, until deep golden (they finish cooking in the oven), adding the rest of the oil for the second batch. Move them to a second baking sheet lined with parchment.
4. Flip the chips. Spoon the marinara sauce over the cutlets, leaving a border of crumb showing, and top with the mozzarella. Bake the chicken on the upper rack and the chips below for 10–12 minutes, until the cheese is melted and bubbling, the chicken reaches 165°F (74°C) in the thickest part and the chips are crisp and golden.
5. While they bake, toss the lettuce, cucumber and tomatoes with the olive oil, red wine vinegar and a pinch of salt and pepper.
6. Serve each parmi with a pile of chips and the salad alongside, pub style.

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