Parmesan-Crusted Chicken

What to Put on the Table With Parmesan-Crusted Chicken

• Roasted broccoli
• A green salad with lemon dressing
• Steamed green beans

How to Cook Parmesan-Crusted Chicken

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line a baking tray with parchment paper. Pat the chicken dry.

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2. Whisk the egg and mustard in a shallow dish. Mix the Parmesan, ground almonds, garlic powder, oregano and pepper on a plate.

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3. Dip each cutlet in the egg, let the excess drip off, then press it into the Parmesan mixture so it is coated on both sides. Lay the cutlets on the tray and drizzle with the olive oil.

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4. Bake for 20 to 22 minutes, until the crust is golden and the chicken is cooked through with no pink in the middle. Rest for 3 minutes before serving.

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A Few Notes

Slice the breasts in half horizontally into even cutlets, or flatten them gently with a rolling pin, so they cook at the same speed.

If the crust browns before the chicken is done, cover the tray loosely with foil.

Grate the Parmesan finely so it packs onto the chicken evenly.

Changing the Recipe

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Storing and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot oven rather than a microwave so the crust stays crisp.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.