Crumbed Chicken is one of those meals which seems much more convenient to buy ready-made but there is nothing better than making it yourself, and in my opinion, homemade is much healthier! My Parmesan Crumbed Chicken Recipes is easier than it looks to prepare and tastes utterly delicious!
Parmesan Crumbed Chicken
As I mentioned this recipe is easy to make and I add Parmesan cheese and thyme to the bread crumbs, for an extra punch of flavour. I usually serve my crumbed chicken with oven roasted potatoes and a green salad, but for a more substantial, wintry meal, you can also serve roasted veggies.
Ingredients:
Parmesan Crumbed Chicken Recipe
- 6-8 Skinless Chicken Breasts (deboned)
- 2 Eggs
- 100g Plain Flour
- 150g Toasted Bread Crumbs (I use the Woolworths Toasted Bread Crumbs)
- ½ Cup Grated Parmesan(or similar) Cheese
- 1 Tbsp Fresh or freeze-dried Thyme
- 1 Tbsp Olive Oil
- 1 tsp Coriander Pesto
- ½ Cup Mayonnaise
- Salt & Pepper to taste
Oven Roasted Potatoes:
- 8 Mediterranean potatoes
- 2 Garlic Cloves
- 1 Sprig of Rosemary
- Olive Oil
- Juice of Half a Lemon
Method
Preheat the oven to 180°c. Butterfly the chicken breasts slightly to ensure even cooking. In a pestle and mortar mix the bread crumbs, Parmesan cheese and thyme, seasoning lightly with salt and pepper. Place each of the seasoned flour, beaten eggs and breadcrumb mix into separate bowls.
Firstly coat your chicken breasts in the seasoned flour, then the beaten egg – ensure an even coating of egg otherwise your breadcrumbs will not adhere to the chicken properly. Lastly, coat in the breadcrumb mixture and set aside on kitchen towel. Continue until all the breasts are coated the with crumbs.
I place my crumbed chicken breasts in the fridge to rest for at least ½ an hour before cooking, as I find this helps the crumbs to stick properly and makes cooking the chicken much easier.
Oven Roasted Potatoes
While your crumbed chicken breasts are resting in the fridge, you can prepare your oven roasted potatoes. Cut the potatoes into quarters and place in an oven roasting dish with a splash of olive oil, rosemary sprigs, garlic and a squeeze of lemon juice. Season with salt and pepper. Coat the potatoes thoroughly and bake in the oven for approximately 30 minutes until golden and crispy, stirring occasionally.
After the breasts have rested, you can place them directly onto an oiled baking tray and bake in the oven, but I prefer to shallow fry them in a pan, for a minute or two on either side, before placing in the oven, to ensure a crispy, golden crumb. Roast in the oven for 20 minutes until the chicken breasts are cooked through, turning once during cooking.
For a quick, tasty sauce to drizzle over the chicken, combine mayonnaise with a teaspoon of Coriander Pesto and mix well. Serve the cooked chicken with your oven roasted potatoes, a green salad, lime wedges and the coriander mayonnaise. I paired this meal with a glass of crisp Leopard’s Leap Sauvignon Blanc.
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[…] it will store for up to 2 weeks in the refrigerator. For a quick, tasty sauce to drizzle over Parmesan Crumbed Chicken, add a teaspoon of Coriander Pesto to mayonnaise and mix […]