Chicken Parmigiana Recipe with Avocado Salad

Joanne Brook-Smith

3 hours ago

Crispy Chicken Parmigiana with Fresh Avocado and Tomato Salad

By Paul Watters, Executive Chef and Ravish Magazine Columnist

There are certain dishes that never seem to go out of fashion, and Chicken Parmigiana is undoubtedly one of them. Crispy golden chicken, rich tomato sauce and bubbling mozzarella are a combination that’s hard to resist. While it’s often served alongside pasta or chips, I like to lighten things up with a fresh salad that adds colour, texture and balance to the plate.

The creamy avocado, sweet cherry tomatoes and peppery salad leaves work beautifully against the richness of the chicken, while a touch of lemon pepper seasoning brings everything together with a fresh, vibrant finish. It’s comfort food with a little elegance – perfect for a relaxed weekend lunch or an impressive midweek dinner.

Serves 2

Ingredients

For the Chicken Parmigiana

2 chicken breasts

Salt and freshly ground black pepper

50g plain flour

2 eggs, beaten

100g breadcrumbs or panko breadcrumbs

40g grated Parmesan cheese

Olive oil, for frying

150ml tomato pasta sauce or marinara sauce

100g mozzarella cheese, grated or sliced

For the Salad

1 ripe avocado, sliced

Handful of cherry tomatoes, halved

Mixed salad leaves

Fresh basil leaves

Lemon pepper seasoning

Extra virgin olive oil

Juice of ½ lemon

Method

Begin by butterflying or gently flattening the chicken breasts until they are an even thickness. Season both sides generously with salt and black pepper.

Prepare three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and combine the breadcrumbs with the grated Parmesan cheese in the third.

Coat each chicken breast first in the flour, then dip into the beaten egg before finally coating thoroughly in the breadcrumb and Parmesan mixture.

Heat a generous splash of olive oil in a large frying pan over a medium heat. Fry the chicken for 4–5 minutes on each side until golden brown and crisp. Transfer the chicken to an ovenproof tray.

Spoon the tomato or marinara sauce evenly over each chicken breast, then top with the mozzarella cheese.

Bake in a preheated oven at 200°C (180°C fan) for 10–12 minutes, or until the cheese is bubbling and golden and the chicken is cooked through.

While the chicken is baking, prepare the salad. In a large bowl, combine the mixed salad leaves, sliced avocado and cherry tomatoes. Dress lightly with olive oil, lemon juice and a small sprinkle of lemon pepper seasoning.

To serve, arrange the salad in the centre of a large plate or shallow bowl. Place the Chicken Parmigiana on top and garnish with fresh basil leaves.

Finish with a little extra grated Parmesan and a final light sprinkle of lemon pepper seasoning for added flavour and presentation.

Serve immediately and enjoy.

Ravish Magazine is the UK lifestyle magazine for modern inspiration across travel, food and wellbeing.