# Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad

> Chicken Parmesan with Brown Butter Sage Gnocchi and side Caesar Salad (ready in about 40 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-04-15
Posted by Suzanne Lejeune

- **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

## Shop It

### 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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