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2 x Chicken breast fillets cut in half to make four portions
2 x Eggs, whisked together with 30 ml milk
50g Bread crumbs
¼ cup grated parmesan cheese
Small bunch parsley – chopped
Zest of 2 lemons
Salt and pepper
Quick cheese sauce:
½ tsp cornflour mixed in 50 ml water
½ cup grated cheddar cheese
Oil for frying
Gently flatten chicken fillet with rolling pin
Season chicken with salt and pepper
Make crumbing mixture:
Mix bread crumbs, parmesan cheese, parsley, and lemon zest together.
Dip chicken in flour, then egg, then crumbs and place to 1 side. Do same for all 4 pieces of chicken.
Heat oil in pan to a medium heat.
Add chicken, 2 pieces at a time and cook for 2-3 min each side or until golden brown.
Remove from pan and rest on kitchen paper towel to remove excess oil.
Make cheese sauce:
Bring cream to a boil
Add cheese and cook for approx. 5 min
Add corn flour mix slowly and stir until thickened
Season with salt and pepper
Add chopped parsley just before serving
Parmesan and rocket salad
Cheese sauce for garnish
Parsley for garnish