Parmesan Crusted Chicken


  • 4 boneless, skinless chicken breasts

  • 4 slices white bread, torn into large pieces

  • 200g grated parmesan cheese

  • 2 tbsp coarsely chopped fresh parsley

  • Coarse salt and ground pepper

  • 1 large egg, lightly beaten

  • 2 tbsp olive oil

  • Salad, to serve

  • Vinaigrette, to serve


  1. Place the chicken breasts on a board covered with baking paper. Place a second sheet of baking paper over the top and bash each chicken breast with a rolling pin to flatten.
  2. In a food processor, pulse the bread, parmesan, parsley, and salt and pepper until crumbs form. Transfer mixture to a bowl; place the lightly beaten egg into a separate bowl.
  3. One at a time, dip each chicken breast into egg, then dip into breadcrumb mixture.
  4. Heat 1 tablespoon oil in a large nonstick pan over medium heat. Place 2 chicken breasts in the pan and cover with a circle of greaseproof paper. Place a cast iron pan on top of the chicken to weigh them down – this helps make the crust extra crispy. Cook the breasts, two at a time until they are cooked through, which should take 2 to 3 minutes per side.
  5. Serve with side salad and french vinaigrette.

Source: tastemade.co.uk

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