Breaded Parmesan Chicken with Salad
This Baked Parmesan Breaded Chicken is golden, crispy and full of flavor, without any of the mess of frying. Thin chicken cutlets are coated in a crunchy parmesan breadcrumb coating, baked until golden brown, and served alongside a fresh, herby cucumber and radish salad.
Servings: 4 servings
Calories: 472kcal
Ingredients
- 500 grams chicken breast fillets halved horizontally, approximately 2 large
- 1/3 cup corn flour
- 2 eggs
- 1 cup gluten-free breadcrumbs or panko
- 1/2 cup very finely grated parmesan loosely packed
- 2 tablespoon sesame seeds
- 1/2 teaspoon finely ground sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Salad
- 1 Lebanese cucumber cut into half moons
- 4 radishes ends removed, thinly sliced
- 1 large heirloom tomato cut into half moons
- handful dill roughly chopped
- 2 tablespoons baby capers
- 40 mL white wine vinegar
- 60 mL extra virgin olive oil
- 2 teaspoons pure maple syrup
- ¼ teaspoon finely ground sea salt
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a large baking tray with parchment paper and set aside.
- Place 2 pieces of chicken between two sheets baking paper. Use a mallet or rolling pin to pound the pieces so that they are evenly about 5mm thick. Transfer to a plate and repeat with the remaining chicken.
- Place the cornflour into a large shallow bowl. Crack the egg into a second large shallow bowl and whisk. In a third large shallow bowl combine the breadcrumbs, grated parmesan, sesame seeds, salt, onion powder, garlic powder and dried thyme.
- Take one piece of chicken and dip into the cornflour. Coat evenly and shake off the excess. Dip the chicken into the egg and then into the breadcrumb mixture. Coat evenly, gently pressing the breadcrumbs into the chicken. Place onto the prepared baking tray and repeat with the remaining chicken pieces. Make sure to leave some space between each piece of chicken on the baking tray.
- Spray the crumbed chicken lightly all over with olive oil spray. Bake for 10 minutes. Swap the top tray to the middle and the middle tray to the top and bake for a further 10 minutes or until golden brown.
- While the chicken bakes, make the salad. To a large bowl add the white wine vinegar, maple syrup and salt and whisk to combine. Continue whisking as you pour in the olive oil and whisk until well combined. To the bowl add the sliced cucumber, sliced radishes, tomato wedges, dill and capers. Toss to combine.
- To serve, divide the crumbed chicken and salad between four dinner plates. Serve warm.
Notes
Nutrition facts are an estimate only.
Tips
- For a gluten-free version, use certified gluten-free breadcrumbs and double check your corn flour is labelled gluten-free.
- Pound the chicken to an even thickness so it cooks quickly and evenly, without drying out.
- Press the breadcrumb mixture firmly onto the chicken so the coating sticks well before baking.
- Toss the salad just before serving so the vegetables stay crisp.
- Leftovers reheat best in the oven or air fryer to keep the crust crispy.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 34g | Protein: 34g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 162mg | Sodium: 732mg | Potassium: 793mg | Fiber: 3g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 2mg