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Ingredients
| all-purpose flour (unsifted): 1/3 cup |
| eggs: 2 |
| bread crumbs: 2 cups |
| lemons: 1 (rind finely greated) |
| parmesan cheese (grated): 1/2 cup |
| parsley: 1/3 cup (chopped) |
| chicken breast tenders: 800 g |
| canola oil - for deep fat frying: 1/2 cup |
| white potatoes (mashed): 1 cup (with steamed green beans) |
Parmesan-crumbed chicken
Credit: www.taste.com.au
User rating:
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Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
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Preheat oven to 130°C. Combine flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, lemon rind, parmesan, parsley and salt and pepper in a separate shallow dish.
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Lightly coat chicken in seasoned flour, shaking off excess, then dip in egg, then breadcrumb mixture, pressing crumbs on gently with your fingertips to coat.
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Add oil to a large frying pan so it is 1cm deep. Heat over medium-high heat until sizzling. Cook chicken, in batches, for 2 minutes each side or until just cooked through. Transfer to a baking tray and keep warm in oven.
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Serve chicken with mashed potato, green beans and lemon wedges.