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Chicken parmy salad platter
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try our refreshing Chicken Parmesan Salad with a tangy lemon garlic dressing.
Ingredients:
  • 50g (1 cup) panko breadcrumbs
  • 25g (1/3 cup) finely grated parmesan
  • 1 tsp finely chopped fresh thyme leaves
  • 1 tsp fennel seeds, crushed
  • 1.20 gm salt
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 400g small chicken breast fillets
  • Sunflower oil, to shallow-fry
  • 110g tub buffalo mozzarella, torn
  • 500g mixed heirloom tomatoes, sliced
  • 1 zucchini, thinly sliced
  • Micro herbs, to serve
  • Sliced lemon, to serve
  • 1 lemon, rind finely grated, juiced
  • 1 garlic clove, crushed
Instructions:
  • In a bowl, mix breadcrumbs, parmesan, thyme leaves, fennel, and salt together. Set up separate bowls for the flour and egg.
  • Flatten chicken fillets with a rolling pin, coat in flour, then dip in egg and breadcrumb mixture, pressing to coat evenly.
  • Pour oil into the frying pan until it reaches 2cm up the side. Heat over medium-high heat, then add the chicken and cook for 4 minutes on each side until golden. Place on a paper towel-lined plate to drain.
  • Preheat the grill to high. Arrange chicken on a baking tray, add mozzarella, season, and grill for 4-5 minutes until cheese is melted and chicken is cooked through.
  • Mix the lemon zest, lemon juice, olive oil, and garlic in a small bowl. Season to taste.
  • Slice the chicken and arrange it with the tomato and zucchini on a platter. Sprinkle with micro herbs, drizzle with a little dressing, and serve with the remaining dressing and lemon slices.

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