Go Back
–+ servings

Classic Italian Parmesan Spring Chicken

This easy recipe features crispy Parmesan-crusted chicken served with a fresh, tangy potato and spinach salad, perfect for a simple yet delicious dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Italian
Servings 4

Ingredients
  

  • 1 egg white
  • 5 tbsp Parmesan cheese finely grated
  • 4 chicken breasts (boneless, skinless)
  • 400 grams new potatoes cut into small cubes
  • 140 grams frozen peas
  • A good handful of baby spinach leaves
  • 1 tbsp white wine vinegar
  • 2 tsp olive oil
  • Salt and pepper to taste

Instructions
 

Prepare the Chicken

  • Preheat your grill to medium heat and line a grill pan with foil to make clean-up easier.
    Beat the egg white in a shallow plate and season with a pinch of salt and pepper.
    Place the grated Parmesan cheese on another plate.
    Coat each chicken breast by dipping it first into the egg white, then rolling it in the Parmesan cheese until fully covered.
    Grill the chicken for 10-12 minutes, turning once halfway through, until it is browned and crispy.

Cook the Vegetables

  • Boil the potatoes in a pot of water for about 10 minutes.
    After 7 minutes, add the frozen peas to the pot.
    Drain the potatoes and peas once they're cooked through.
    Mix the drained vegetables with the baby spinach leaves.
    Add the white wine vinegar and olive oil to the mix, then season with salt and pepper to taste.
    Serve the vegetable mix on four warm plates.

Final Touch

  • Place a piece of the crispy chicken on each plate of vegetables.
Tried this recipe?Let us know how it was!