Parmesan Crusted Chicken
- ½ cup flour of your choice (we used cornflour)
- 1 free range egg
- 2 tsp JF Italian seasoning
- 1 tbsp milk of your choice (we used almond)
- 2 chicken breast (approx. 800g)
- ½ cup parmesan
- ½ cup crumbs of your choice (we used panko)
- 2 tbsp olive oil
Prepare a tray of flour by evenly covering the base and set aside. This is for dusting the chicken.
In a large bowl, mix together egg, Italian seasoning and milk for the egg wash. Set aside.
Butterfly cut the chicken breast so they will cook quickly and evenly. Place chicken, one at a time, into the tray of flour and lightly dust on both sides.
Shake off excess flour and place all the chicken into the egg wash bowl. Allow to marinate for a few minutes while preparing the crumb.
In a clean tray, mix together parmesan and crumbs of your choice. Meanwhile, heat oil on medium in a shallow pan while crumbing the chicken.
Place each piece of chicken, one at a time, into the tray of crumbs. Evenly coat and press the crumbs onto the chicken.
Cook 2 pieces of chicken at a time for a few minutes on each side. Monitor the heat to prevent burning the crumb.
Once cooked, place on paper towel to drain excess oil. Repeat with the remaining chicken. Serve with salad, veggies or use as meal prep.
TIP: If pieces of chicken are thicker and require further cooking without burning the crumb, finish cooking in the oven for a few minutes on 180°c. Or turn into a chicken parmy by topping with tomato sauce, ham and cheese, then finish cooking in the oven.