Parmesan-crusted Chicken
This is a tasty cheesy chicken and lovely served over some savoury rice, in a burger bun with fries, or with pasta and some of my veg-loaded sauce. These can be cooked in the oven or an air fryer, but I like them best from the oven. Take your time when di
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
6 chicken fillets
50g cornflour, seasoned well with salt and pepper
100g breadcrumbs
3 eggs
60g grated Parmesan
Spray oil
Method
Preheat the oven to 180°C fan. Line an oven tray with parchment paper.
I usually bash my chicken fillets to tenderise them. Place the fillets between two pieces of parchment paper and bash it with a rolling pin. For 6 breasts, tenderise in two batches.
Place the seasoned cornflour and the breadcrumbs on two separate large plates.
Mix the egg and Parmesan together well in a shallow bowl.
To assemble, dip each fillet in cornflour, then the egg mix, followed by the breadcrumbs. Spray the parchment paper with oil, then lay the chicken down and spray on top.
Cook for 25-30 minutes and serve how you like (see recipe introduction).
This can also be cooked in the air fryer at 180°C for 20-25 minutes, turning halfway through. These can be frozen after cooking and cooling.
