Nothing beats a midweek chicken parmigiana, especially when it’s on the table in 30 minutes. Keep this recipe up your sleeve for busy weeknights.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
12 Coles Baby White Potatoes
600g pkt Coles Australian Chicken Breast Schnitzel Plain Crumb
3/4 cup (185ml) Mutti Sugo Parmigiano Reggiano Pasta Sauce
3/4 cup (90g) shredded pizza cheese
350g pkt Coles Kitchen Green Goddess Salad Kit
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Spray a baking tray with olive oil spray. Place potatoes on a microwave-safe plate lined with paper towel. Drizzle with a little water and cover with another piece of paper towel. Cook in the microwave on high for 4-5 mins or until just tender. Arrange potatoes on prepared tray and gently press down on each potato. Spray with olive oil spray. Season. Roast for 12 mins or until the potatoes are light golden.
Step 2
Meanwhile, spray an ovenproof frying pan with olive oil spray. Heat over high heat. Add schnitzels and cook for 1 min each side or until light golden. Remove from heat. Spread each schnitzel with pasta sauce and sprinkle with cheese.
Step 3
Bake schnitzels with the potatoes for 8 mins or until the cheese melts and the potatoes are golden and tender. Prepare the salad kit following packet directions and serve with the chicken parmigiana and potatoes.
