Crispy Chicken Parmigiana Salad
with Potatoes and Spinach
Everyone knows the best part of Chicken Parmigiana is the layer of gooey cheese on top of crispy chicken. We’re recreating that same combination, but lightening it up in salad form. We think it’s the most delicious way to get in those leafy greens!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
Make the panko mixture: Preheat the oven to 425 degrees. In a shallow dish, combine the panko, parmesan, garlic powder, and a pinch of salt and pepper. Cut the potatoes into 1-inch cubes and toss on a baking sheet with a large drizzle of oil and a large pinch of salt and pepper.
Cook the potatoes: Place the potatoes in the oven for approximately 30 minutes, tossing halfway through, cooking until golden brown and tender.
Working one at a time, place the chicken breasts between two pieces of plastic wrap. Pound the chicken with a rolling pin, mallet, or heavy-bottomed pan until ½-inch thick. Season the chicken with salt and pepper.
Place the chicken on a lightly oiled baking sheet and spread the chicken with 1 Tablespoon sour cream (per chicken breast). Press the panko mixture onto the sour cream to adhere. Place in the oven for about 15 minutes, until the chicken is cooked through and crispy.
Halve the lemon, cutting one of the halves into wedges. In a large bowl, combine 2 Tablespoons sour cream, 2 large drizzles of olive oil, a large squeeze of lemon juice, and a pinch of salt and pepper.
When the potatoes are ready, toss them into the bowl with the dressing along with the spinach. Season to taste with salt and pepper.
Plate: Serve the crispy chicken Parmigiana on a bed of spinach-potato salad, with wedges of lemon for squeezing over the chicken. Enjoy!