Written for one request, published for everyone
Oven-Baked Parmesan Crumb Chicken with Tomato Salad
Chicken breasts coated in parmesan breadcrumbs and baked crisp, served with a dressed cherry tomato salad.
- Total
- 40 min
- Hands on
- 20 min
- Serves
- 2
- Method
- oven
- Cuisine
- Italian
Method
Step 1 of 12
Heat the oven to 220°C and line a baking tray.
Step 2 of 12
Butterfly each chicken breast so it is an even thickness.
Step 3 of 12
Grate the parmesan and mix it with the breadcrumbs, salt and pepper.
Step 4 of 12
Set out three bowls: flour, beaten egg, and the parmesan crumbs.
Step 5 of 12
Coat each breast in flour, then egg, then press firmly into the crumbs.
Step 6 of 12
Place on the lined tray and drizzle with 2 tbsp olive oil.
Step 7 of 12
Bake on the middle shelf for 20 minutes, until golden and the chicken reaches 74 °C.
Step 8 of 12
Meanwhile halve the cherry tomatoes.
Step 9 of 12
Slice the shallot thinly and tear the basil leaves.
Step 10 of 12
Whisk the vinegar with the remaining 1 tbsp oil, salt and pepper.
Step 11 of 12
Toss the tomatoes, shallot and basil in the dressing.
Step 12 of 12
Slice the chicken and plate with the salad alongside.
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.