- 35 min
Allergens: Dairy, Egg, Mustard, Sulphite, Wheat
Prepare the ingredients
Preheat the oven to 400F
Slice the red onion.
Pat chicken dry with a paper towel. Season with salt and pepper. Rub mayonnaise all over the chicken, then dip in the panko and coat well.
Sear the chicken
Heat 1 Tbsp of olive oil (double for 4 ppl.) in a pan over medium heat. Sear the chicken for 3 minutes on each side until golden, but not fully cooked. Transfer to one side of a baking sheet lined with parchment paper.
Prepare the chicken for baking
Spoon half of the pizza sauce over the chicken. Sprinkle parmesan on top.
Add and prepare the onion
Add the sliced onion to the baking sheet and toss with 1 Tbsp of olive oil (double for 4 ppl.) and the Italian spices. Place the tray in the oven and bake for 15 minutes. Switch the oven to broil, and bake about 5 minutes or until onion is roasted and chicken is cooked through
until the internal temperature of the chicken is 74 °C.
Prepare the salad
In a bowl, whisk 1 Tbsp of olive oil (double for 4 ppl.), Dijon mustard, the red wine vinegar, salt and pepper. Toss with aragula and cucumbers.
Divide the salad into plates and top with roasted onions. Serve chicken parmigiana on the side and the remaining of the pizza sauce. If desired, serve with spicy oil by mixing the red chili flakes with some oil.