Chicken Parmigiana on crushed Caesar Potatoes with wilted Spinach, crispy Parma Ham and roast Tomatoes

I got this excellent recipe from a fellow chef and friend, Linda of Sandycove Kitchen, and I couldn’t resist sharing it with you all. This is a great dish for entertaining but is also great for a midweek meal. You can prepare the breaded chicken fillets and the caesar dressing in advance and when ready to cook, the chicken only takes about 8 minutes on the pan, followed by a little rest time in the oven. The other elements (potatoes, ham and tomatoes) just need a roasting in a hot oven, while the spinach steams in a couple of minutes. The potatoes can also be peeled and quartered in advance – just make sure to keep them covered in water and when ready to roast that you dry them very well.

  INGREDIENTS: (To serve 6)

  • 6 chicken fillets
  • Equal parts grated Parmesan cheese and Panko Breadcrumbs mixed together ( a good generous handful of each)
  • 2 eggs beaten
  • Seasoned flour
  • Baby spinach
  • 6 roasting potatoes (golden Wonders or Kerr Pinks) a little olive oil
  • 18 cherry tomatoes on the vine (the vine is for aesthetics purposes only!)
  • 6 slices of Parma ham
  • Olive oil and butter for frying
  • 6 tbsp Caesar dressing…  See recipe.
  • Balsamic glaze


Preheat oven to 2000

First peel and quarter the potatoes in equal sizes, put into a large bowl and coat lightly in olive oil and a little salt and pepper. Transfer to a baking tray and bake in the pre heated oven for 35/40min, or until crispy. 

Next, prepare the chicken breasts. Place the chicken one at a time between two pieces of cling film and flatten with a rolling pin to even size. Seasons lightly then dip each fillet into the flour, then the beaten egg and finally into the breadcrumb and grated parmesan. Shake off excess. 

Heat a large frying pan and add one tbsp of olive oil and one tbsp butter. Over a moderate heat cook the chicken fillets for 3 to 4 minutes on each side. Transfer to a warm oven at 600 to rest.

8/10 min before the potatoes are cooked place the vine tomatoes and the Parma ham on the tray in the oven to roast.

Meanwhile, steam the spinach until wilted.

Once the potatoes are ready,  crush them with a fork on the baking tray and add the caesar dressing.

Ready for plating up! Place the crushed potatoes on the  plate, followed by the wilted spinach, the chicken and top with the crispy Parma ham. If you wish, dress the plate with balsamic glaze and/or basil pesto.

Plating up at my demonstration and supper evening
Make sure to plate on hot plates only!
Leaving room for leftovers! For lunch I chargrilled some asparagus to go with this dish the next day.

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