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Sage and Parmesan-Crusted Chicken
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2 tbsp chopped sage
50g grated Parmigiano Reggiano
2 chicken breasts
2tbsp seasoned flour
1 tbsp olive oil
1. Mix together 2 tbsp chopped sage and 50g grated Parmigiano Reggiano.
2. Butterfly 2 chicken breasts, then dust in 2 tbsp seasoned flour. Dip the chicken into a beaten egg, then coat with the cheese mixture.
3. Heat 1 tbsp olive oil in a non-stick frying pan and fry the chicken for 4–5 minutes on both sides until golden, making sure the chicken is cooked through with no pink meat.
4. Serve with some buttered pasta and red cabbage slaw if you wish.
Typical values per serving: