Chicken Parmesan Salad
Recipe Source:
Cook's Country 30 Minute Meals
Servings: 4
![Chicken Parmesan Salad](https://shopitmiseitmakeit.ca/wp-content/uploads/chicken-parmesan-salad-1140x500.jpg)
Overbuy | Cost | Have it! |
---|
Dairy
Large Eggs | * | 3.68 | |
Container Bocconcini Cheese or Fresh Mozzarella (1 cup) | * | 6.48 |
Pantry - Pasta & Pasta Sauces
Jar Basil Pesto | * | 2.97 |
Produce
1 Lemon | 0.67 | ||
1 pint Cherry Tomatoes ( 1 1/2 cup) | 3.47 | ||
Small Package Baby Arugula (5 cups) | 3.97 |
Meats
2 Chicken Breasts | 12.00 |
Pantry - Oils & Vinegars
Vegetable Oil | * | 7.97 |
Pantry - Spices & Seasonings
Salt and Pepper | * | 5.00 | |
Panko Bread Crumbs | * | 2.17 |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Shallow Dish | 1 |
1 large egg | beaten |
Shallow Dish | 2 |
1 c. Panko Bread Crumbs | |
1/4 tsp salt | |
1/4 tsp ground black pepper |
Cutting Board | 3 |
2 chicken breasts |
12 inch nonstick skillet | 4 |
3 tbs vegetable oil |
Mini Bowl | 5 |
3 tbs vegetable oil |
Large Bowl | 6 |
1/4 c. pesto | |
1 tsp lemon zest | |
1 tbs lemon juice |
Medium Bowl | 7 |
1 1/2 c. cherry tomatoes | cut in halves |
5 c. baby arugula | |
1 c. bocconcini or mozzarella | cut into 1/2 inch pieces |
TOOLS |
2 Shallow Dishes Paper Towels 12 inch nonstick skillet Foil Serving Platter |
DO | WITH | HOW | IMPORTANT |
FOR THE CHICKEN | |||
Combine | 2 | ||
Cut/Trim | 3 | By cutting down the middle to create 2 cutlets | 1/2 inch thick |
Pat/Season | Cutlets | Dry with paper towels. | Salt and Pepper both sides |
Dip | 1 cutlet into 1 | ||
Dredge/Press | 1 cutlet into 2 | UNTIL breadcrumbs adhere to the cutlet | |
Set Aside | Coated Cutlet | Onto a plate | |
Repeat | For each cutlet | UNTIL 4 are coated with breadcrumbs | |
Heat | 4 | UNTIL shimmering | Medium Heat |
Cook | 2 Coated cutlets | UNTIL golden brown and crispy | About 2 mins per side |
Transfer/Tent | 2 Cooked Cutlets | To a paper towel lined plate and cover with foil | |
Add/Heat | 5 to skillet | UNTIL shimmering | |
Repeat/Cook | 2 Coated Cutlets | UNTIL golden brown and crispy | About 2 mins per side |
Transfer/Tent | 2 Cooked Cutlets | To a paper towel lined plate and cover with foil | |
Rest | 4 Cooked Cutlets | About 5 mins | |
FOR THE SALAD | |||
Whisk | 6 | ||
Add/Toss | 7 to the pesto dressing | To combine | |
Season | Salt and Pepper | To Taste | |
Arrange | Salad with Dressing | On a serving platter | |
Slice | Cooked Cutlets | Crosswise into 1/2 inch strips | |
Place | Chicken Cutlet Strips | Over Salad | |
SERVE |
Servings
4
Mise It!
7
Make It!
19
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