If you’re looking for a super simple and really tasty dish to serve the family, look no further than this Parmesan-crumbed chicken breast recipe. The Parmesan was a subtle flavour, but I did enjoy the nice hint of lemon from the zest. Not a fan of parsley? No matter, leave it out.

There are a couple of variations you might want to consider. The first is with the breadcrumbs. If you don’t have store bought, you can always blend a couple of semi-stale bread rolls or slices of multigrain bread. You can also use tenderloins for this recipe. And if you prefer oven-baked as opposed to frying, then you’ll want to get your oven to about 180C, drizzle the chicken with a bit of oil and cook for roughly 45 minutes. It might sound like a long time, but the crumb keeps the chicken moist.

Serve with some steamed broccoli and lemon wedges, and you’re all set!

Serves 4

Ingredients

• 1/3 cup plain flour
• 2 eggs
• 2 cups fresh multi-grain breadcrumbs
• 1 lemon, rind finely grated
• 1/2 cup grated Parmesan cheese
• 1/3 cup flat-leaf parsley leaves, chopped
• 800g chicken breast
• Canola oil, for shallow-frying

Method

1. Preheat oven to 130C. 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.
2. Lightly coat chicken in seasoned flour, shake off excess, then dip in egg, then breadcrumb mixture, pressing crumbs on gently with your fingertips to coat.
3. 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.
4. Transfer to a baking tray and keep warm in the oven.