Australian Chicken Parmigiana with Garden Salad

Ingredients

• 2 large boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 cup marinara sauce
• 1 cup shredded mozzarella
• 5 oz mixed greens
• 1 cup cherry tomatoes, 1 cucumber and 1 tbsp red wine vinegar

Steps

1. Heat the oven to 425°F. Season chicken with salt and pepper, then dredge in flour, egg and a mixture of panko and Parmesan.
2. Heat oil in an oven-safe skillet over medium. Cook chicken until golden, 3 to 4 minutes per side.
3. Spoon marinara over each cutlet and sprinkle with mozzarella. Transfer the skillet to the oven.
4. Bake until cheese bubbles and the thickest part of chicken reaches 165°F, 10 to 12 minutes.
5. Toss greens, tomatoes and cucumber with vinegar, a pinch of salt and pepper. Serve alongside the hot chicken.

Allergen note: Contains wheat, egg and milk. Check marinara sauce for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.