Updated: Jan 16, 2019
Prep time 10 min // Cooking time 10 min
2 x large chicken breast fillets
1 cup of fresh breadcrumbs
Handful of fresh continental parsley diced
1/12 teaspoon of garlic powder
1 teaspoon onion powder
Zest of one lemon
1/3 cup parmesan cheese finely grated
1 cup plain flour
2 eggs beaten
Cut chicken fillets horizontally in half so you have two chicken fillets. Pound each one out gently so they are flat to about 1 inch thick.
Combine breadcrumbs, parmesan cheese, parsley, onion powder, garlic powder and zest on a plate.
Put the flour on a separate plate.
Place the chicken fillets in the flour, shake of excess, then dip into the beaten egg shaking off any egg excess and then place in the breadcrumb mixture and coat. Transfer to another plate and repeat with the remaining fillets.
If you have time, place the coated fillets in the fridge for 20-30min to settle.
Heat oil in fry pan and place the chicken on a hot pan. Cook for approximately 5min each side until golden and cooked through (cook time will depend on how thick your fillets are).
Serve with a salad and some sweet chilli mayonnaise (recipe coming soon to the website).