How to make parmesan-crusted chicken fillets
Very quick and very popular with children (and teens). Serve with a green or tomato salad (or both) and wedges of lemon.
Ingredients
- 2 medium-large chicken breast or thigh fillets (or you can use 4 small ones)
- 50g Parmesan, grated
- 70g white breadcrumbs
- 50g mayonnaise
- 2 tbsp olive oil, or as needed
- 10g butter, or as needed
- lemon wedges, to serve (optional)
- green salad or tomatoes and basil, to serve
Method
Step 1
Lay 2 medium-large chicken breast fillets (or 4 small ones) down on a cutting board and slice completely through them, horizontally (if you’re starting with 4 small ones, don’t cut them in half).
Step 2
Cut out a big piece of baking parchment. Put the 4 pieces of chicken on one half of the paper and fold the other half over them. Beat with a rolling pin to flatten them out until the chicken pieces are of an even thickness, about 4mm thick (but breasts will be thicker than thighs). Don’t hit so hard that you start to crush the chicken.
Step 3
Mix 50g grated Parmesan, 70g white breadcrumbs and some seasoning together in a broad flat dish.
Step 4
Spread half of the mayonnaise (25g) on top of all the chicken pieces, then sprinkle over half the Parmesan and breadcrumb mixture.
Step 5
Carefully turn the chicken over (tongs or a fork are best utensils for this) and spread the remaining 25g mayo on the other side. Sprinkle with the breadcrumb mixture.
Step 6
Heat 2 tbsp olive oil and 10g butter in a large pan set over a medium heat. Cook two of the pieces of chicken for about 3 minutes on one side, then turn them over to cook for another 3 minutes. You will probably have to adjust the heat – the coating should be crunchy and golden but it shouldn’t get too dark in colour before the chicken is cooked through.
Step 7
Repeat with the remaining two chicken fillets, adding a splash of oil and a dot of butter if the pan is dry.
Step 8
Serve green salad or tomatoes and basil and lemon wedges, if you like.