Parmesan Crumbed Chicken
photo by Chef floWer
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
2 pieces
- Serves:
- 2
ingredients
- 300 g chicken breasts, trimmed
- 3⁄4 cup breadcrumbs, dried
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon parsley, flat leaf, chopped
- 1⁄4 cup yoghurt, natural
- 1⁄4 cup olive oil
- lemon wedge, to serve
directions
- Using a sharp knife, cut chicken horizontally, not all the way through. Open out and flatten with hands. Using a meat mallet or rolling pin gently pound chicken between sheets of baking paper to 1cm thick.
- Combine breadcrumbs, parmesan and parlsey on a plate. Place yoghurt in a medium bowl. Dip chicken into yoghurt, then coat in crumbs, place on a plate, cover with food wrap and chill for 15 minutes.
- Heat oil over a moderate heat. Cook chicken , turning once and transfer to another plate. Rest 5 minutes before serving.
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Reviews
-
*Made for Australia/NZ Swap #63* I made this according to directions, using thin chicken tenders and Greek yogurt -- which is usually creamier than regular. It was done in about 10 minutes, but the coating entirely slipped off when I turned them over. Mild taste, but I did salt and pepper lightly. I do bake chicken frequently and will try this coating next time in the oven. Thanks for posting, Kathy.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.