Parmesan chicken & green bean salad

Name: Parmesan chicken & green bean salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 chicken breasts; 150ml sunflower oil; 30g plain flour; 1 egg beaten; 50g panko breadcrumbs; 25g parmesan finely grated; small handful of leftover herbs finely chopped (optional); 1kg leftover summery beans (see recipe above), drained; leftover herby green aïoli (see recipe above), to serve; 250g green beans halved; small handful of dill finely chopped; ½ lemon juiced; 50ml olive oil; 80g mixed lettuce leaves

Ailsa Burt

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

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Use the extras from our summer bean stew as the base for this summery salad with parmesan chicken topping. It's a great way to cook through the week

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

2 chicken breasts
150ml sunflower oil
30g plain flour
1 egg

beaten
50g panko breadcrumbs
25g parmesan

finely grated
small handful of leftover herbs

finely chopped (optional)
1kg leftover summery beans

(see recipe above), drained
leftover herby green aïoli

(see recipe above), to serve

For the salad

250g green beans

halved
small handful of dill

finely chopped
½ lemon

juiced
50ml olive oil
80g mixed lettuce leaves

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Nutrition: Per serving

kcal553
fat20g
saturates4g
carbs44g
sugars5g
fibre15g
protein42g

high
salt1.4g

Method

step 1

Put the chicken breasts on a chopping board and, with your hand flat on top of one, use a sharp knife to slice into the side of the breast, starting at the thicker end and ending at the thin point, cutting it into two thin pieces. Repeat with the other breast. Heat the oil in a deep frying pan over a medium heat.
step 2

Put the flour, egg and breadcrumbs in three separate shallow bowls. Mix the parmesan and herbs, if using, into the breadcrumbs and season well. Dip the chicken in the flour, patting well to coat, then dredge in the egg and breadcrumbs, pressing well. Transfer to the pan and cook for 4-5 mins on each side until golden and cooked through. Tip the leftover summery beans into a pan and warm through over a medium heat, stirring.
step 3

Meanwhile, tip the green beans into a pan of boiling, salted water and cook for 3-4 mins until they are tender but still have some bite. Drain well and rinse under cold water. Pat dry. Whisk most of the dill, lemon juice and olive oil together, and season to taste. Toss in the green beans and lettuce leaves.
step 4

Slice the chicken and serve with the summery beans and salad. Scatter over the remaining dill and serve the green aïoli on the side.

Recipe from Good Food magazine, June 2025

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