The Fancy Fork: Crispy Parmesan Crumbed Chicken with Microgreens Pineapple Salsa

LAUREN SEPHTON / @BRIGHTMOMENTCO

Plated with a lemon dill hummus and a microgreens pineapple salsa, this Crispy Parmesan Crumbed Chicken recipe is full of flavor! The chicken is so easy to make, crispy on the outside, tender on the inside. The salsa is full of citrus, earthy flavors and filled with nutrition. Plated with a rich, creamy hummus. What more could you ask for? 

The first day of spring is right around the corner, and with it comes a variety of new seasonal produce. Fruits that are in abundance this month are apples, avocado, bananas, citrus and pineapple. The list for seasonal vegetables could go on for quite a while, but look out for artichokes, asparagus, broccoli, cabbage, carrots, celery, lettuce, kale, garlic, green peas and parsnips. And, while these are all delicious and nutrient-dense, this month, we’re focusing on a few of the health benefits of pineapple. 

Fresh pineapple is loaded with nutrients, contains disease-fighting antioxidants and may aid digestion. Studies have shown that pineapple may help reduce your risk of cancer, ease symptoms of arthritis and speed recovery after surgery or strenuous exercise. Whether you add it to smoothies, ginger juice shots or salsa, pineapples are an easy addition to your diet! 

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4

Ingredients:

For the Parmesan Crumbed Chicken:

  • ¾ cup Flour
  • 3 large Eggs
  • 1 cup Panko Breadcrumbs
  • ½ cup Freshly Grated Parmesan Cheese + more for serving
  • 4 Chicken Breasts, skinless and boneless, pounded 1/4″ thick
  • Vegetable Oil or Olive Oil, for frying

For the Microgreens Pineapple Salsa:

  • Lemon Dill Hummus, for serving
  • ¾ cup Mustard Microgreens from Camel City Microgreens local to Winston-Salem
  • ¾ cup Fresh Pineapple, thinly sliced
  • ¼ cup Red Onion, thinly sliced
  • ½ cup Cherry Tomatoes, quartered
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • Salt & Black Pepper, to taste

For the Parmesan Crumbed Chicken:

  1. Add the frying oil to a large pot over medium high heat. Heat the oil to 350F. 
  2. In the meantime, create your working station by placing three bowls next to each other. In the first bowl, add the flour. In the second bowl, beat the eggs until smooth. In the third bowl, mix the breadcrumbs and grated parmesan together.
  3. Pound out each chicken breast to ¼” thick. Dredge each chicken breast through the flour to be well-coated, then the eggs, and lastly the breadcrumb mixture. 
  4. Place the crumbed chicken breasts into the frying oil to fry for 3-4 minutes on each side, until crispy and golden brown. 
  5. Using a slotted spoon or tongs, transfer the fried chicken breasts to a plate lined with paper towels to drain any excess oils. 

For the Microgreens Pineapple Salsa:

  1. Simply combine all ingredients together in a large bowl. Season with salt and black pepper to taste. 

To Serve:

  1. Add a generous scoop of hummus along the edge of each plate. Using the back of a spoon, spread the hummus down half of the plate to create a swirl. 
  2. Add the chicken breasts on top of the hummus. 
  3. Add the micro green pineapple salsa on top of the chicken. 
  4. Enjoy with freshly grated parmesan cheese!
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