Parmesan Crumbed Chicken Tomato Salad
Crispy, golden Parmesan Crumbed Chicken pairs beautifully with a vibrant, tangy Tomato Salad in this irresistible recipe that’s perfect for a quick yet elegant meal. Juicy chicken breast fillets are coated in a flavorful blend of Parmesan cheese, breadcrumbs, and garlic powder, then pan-fried to crunchy perfection. Paired with a refreshing salad of cherry tomatoes, baby spinach, basil, and red onion, all tossed in a sweet and tangy balsamic-honey dressing, this dish strikes the perfect balance between hearty and fresh. Ready in just 35 minutes, this Parmesan Crumbed Chicken Tomato Salad is an ideal choice for busy weeknights or casual entertaining. Serve it up for a delicious, wholesome dinner that’s as satisfying as it is stunning!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pieces Chicken breast fillets
- 0.25 cups All-purpose flour
- 2 large Eggs
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Breadcrumbs
- 1 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Olive oil
- 2 cups Cherry tomatoes, halved
- 2 cups Baby spinach leaves
- 0.25 cups Fresh basil leaves, torn
- 0.25 cups Red onion, thinly sliced
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Extra virgin olive oil
- 1 teaspoons Honey
Instructions
Begin by preparing the chicken. Place each chicken breast fillet between two sheets of plastic wrap and use a meat mallet to pound the chicken to an even thickness, about 1/2 inch thick.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off the excess. Next, dip it in the beaten eggs, and finally coat it in the Parmesan breadcrumb mixture, pressing lightly to adhere.
Heat olive oil in a large skillet over medium heat. Once hot, cook the crumbed chicken breasts for 4-5 minutes per side, or until golden brown and fully cooked through. Remove from the skillet and let rest on a plate lined with paper towels.
While the chicken rests, prepare the tomato salad. In a large bowl, combine halved cherry tomatoes, baby spinach leaves, torn basil leaves, and thinly sliced red onion.
In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, and honey to make a dressing. Pour the dressing over the tomato salad and toss gently to combine.
Slice the crumbed chicken into strips and serve on a plate alongside the tomato salad. Optionally, drizzle any extra dressing over the chicken.
Serve immediately and enjoy your Parmesan Crumbed Chicken Tomato Salad!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
