Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad

• Yield: 4 servings
• Total time: ~40 minutes
• Cuisine: Italian
• Course: Full Meal
• Est. cost: ~$28–$36 CAD (at time of writing)

Chicken Parm Cutlets + Brown Butter Sage Gnocchi + Classic Caesar Salad | SIMM

✨ Make-a-Meal by SIMM

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Meat & Seafood

• Boneless, skinless chicken breasts — 2 (6–8 oz each, halved into 4 cutlets)
• Anchovy fillets — 2, rinsed

Produce

• Fresh basil — ¼ cup, torn
• Fresh sage — 10–12 leaves
• Romaine lettuce hearts — 3
• Garlic — 3 cloves total
• Lemon — 1

Dairy & Eggs

• Mozzarella — 1 cup shredded (about 4 oz)
• Parmesan — 1¼ cups grated total
• Butter — 6 Tbsp
• Egg — 1 large
• Mayonnaise — ½ cup

Bakery & Bread

• Panko breadcrumbs — ½ cup
• Baguette — 1 (12-inch)

Pantry

• Good-quality jarred marinara sauce — 1 cup
• All-purpose flour — 1 Tbsp
• Garlic powder — ½ tsp
• Dried oregano — ¼ tsp
• Dijon mustard — 1 Tbsp
• Worcestershire sauce — 1 Tbsp + 1 tsp total
• White wine vinegar — 1 Tbsp
• Salt — 1½ tsp total + to taste
• Black pepper — ¾ tsp total + to taste

Oils & Fats

• Vegetable oil — ⅓ cup
• Extra-virgin olive oil — 7 Tbsp total

Packaged / Shelf-Stable

• Potato gnocchi — 500 g

Mise It

Chicken Prep (cutting board + plastic wrap + mallet)

• Cut 2 chicken breasts in half horizontally to make 4 cutlets.
• Pound to an even ½-inch thickness.
• Season both sides with 1 tsp salt total.
• Let stand at room temperature for 20 minutes.

Cheese Topping (small bowl)

• Measure 1 cup shredded mozzarella.

Sauce (small bowl)

• Measure 1 cup marinara.
• Plan about 2 Tbsp for each cutlet.

Egg Wash (shallow dish or pie plate)

• Whisk 1 large egg with 1 Tbsp all-purpose flour until smooth.

Breading Mix (second shallow dish or pie plate)

• Combine ¾ cup grated Parmesan, ½ cup panko breadcrumbs, ½ tsp garlic powder, ¼ tsp dried oregano, and ¼ tsp black pepper.

Caesar Dressing (bowl + blender)

• Combine 1 Tbsp lemon juice and 1 minced garlic clove in a bowl and let stand 10 minutes.
• Measure ½ cup mayonnaise, ¼ cup grated Parmesan, 1 Tbsp white wine vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, 2 rinsed anchovy fillets, ½ tsp salt, ½ tsp pepper, and ¼ cup extra-virgin olive oil.

Croutons (cutting board + sheet pan)

• Cut 1 baguette into cubes, ½-inch-thick.
• Measure 3 Tbsp extra-virgin olive oil.
• Mince 1 garlic clove and add to oil.
• Toss together until completely coated.

Caesar Salad (large bowl + grater)

• Chop 3 romaine hearts.
• Grate ¼ cup Parmesan for finishing.

Herbs (cutting board + prep bowl)

• Tear ¼ cup fresh basil.
• Separate 10–12 sage leaves.

Brown Butter Base (small bowl)

• Measure 6 Tbsp butter.

Gnocchi Setup (large pot)

• Bring salted water to a boil for 500 g gnocchi.

Make It

1. ADJUST the oven rack 4 inches from the broiler element and HEAT the broiler. BRING the gnocchi water to a boil.
2. PROCESS the mayonnaise, ¼ cup Parmesan, lemon-garlic mixture, white wine vinegar, 1 Tbsp Worcestershire, Dijon, anchovies, ½ tsp salt, and ½ tsp pepper in a blender for about 30 seconds. With the blender running, SLOWLY ADD ¼ cup olive oil. SET ASIDE.
3. BAKE the croutons on a sheet pan TOAST until crisp and golden. Needs only a few mins, keep an eye on them so they don’t burn. SET ASIDE.
4. PAT the chicken dry. DREDGE each cutlet in the egg mixture, allowing the excess to drip off. COAT in the Parmesan mixture, pressing gently so the crumbs adhere.
5. HEAT ⅓ cup vegetable oil in a 10-inch skillet over medium-high heat until shimmering. COOK 2 cutlets at a time until deep golden brown, 1½ to 2 minutes per side. TRANSFER to a paper towel–lined plate and repeat with the remaining cutlets.
6. ADD the gnocchi to the boiling water and COOK until they float, 2 to 3 minutes. DRAIN well.
7. MELT 6 Tbsp butter in a skillet over medium heat. COOK until foamy and nutty brown, 3 to 5 minutes. ADD the sage leaves and CRISP for 20 to 30 seconds.
8. TOSS the drained gnocchi in the brown butter and sage. SEASON with salt and pepper to taste.
9. PLACE the cutlets on a rimmed baking sheet. TOP each cutlet with about 2 Tbsp marinara, then SPRINKLE evenly with mozzarella.
10. BROIL until the mozzarella is melted and beginning to brown, 2 to 4 minutes.
11. TOSS the chopped romaine with the Caesar dressing and croutons just before serving. ADD the remaining ¼ cup Parmesan.
12. PLATE the chicken with the gnocchi and Caesar salad. SPRINKLE the chicken with torn basil and SERVE.

Tools: Cutting board, plastic wrap, meat mallet, 2 shallow dishes or pie plates, 10-inch skillet, paper towel–lined plate, rimmed baking sheet, large pot, colander, second skillet, large bowl, small bowls, blender, whisk, grater, sheet pan, tongs.

Make-A-Meal Plating

Two plating directions for the same meal: a structured Family Style instructional view and a more elevated Restaurant Style presentation with the Caesar served separately.

Family Style

Restaurant Style

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