Chicken Parmigiana with Sage, Greens and Potato Salad

Ingredients

1 1/2 Tbs olive oil
8 sage leaves
1/2 x 600 g chicken breast schnitzel plain crumb
1 cup (260 g) garden veg Italian sauce
1 Tbs finely chopped sage
1/3 cup (40 g) coarsely grated mozzarella
1 cup (120 g) frozen peas
100 g green beans, trimmed
1 bunch asparagus, woody ends trimmed
2 spring onions, thinly sliced
250 g classic potato salad from the deli

Method

Preheat oven to 220 C. Grease a baking tray. Heat the oil in a large frying pan over medium heat. Add the sage leaves and cook, turning, for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel. Return the pan to medium heat and add the schnitzels. Cook for 2-3 minutes each side or until golden and crisp. Transfer to the prepared tray.

Place the sauce and chopped sage in a small saucepan over medium heat. Bring to a simmer and cook, stirring, for 3 minutes or until warmed through. Spread each schnitzel with the sauce mixture and sprinkle with mozzarella. Season. Bake for 8 minutes or until the mozzarella melts.

Meanwhile, cook the peas, beans and asparagus in a medium saucepan of boiling water for 3-4 minutes or until tender. Drain. Season.

Fold spring onion through the potato salad until combined. Divide the schnitzels, bean mixture and potato salad between serving plates. Sprinkle with the crisp sage leaves.

Credits: Coles

Photo Credits: Coles