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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
50 g flour
50 g 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 fillets with a rolling pin
Season chicken fillets with salt and pepper
Make crumbing mixture:
Mix bread crumbs, parmesan cheese, parsley, and lemon zest together.
Dip chicken fillets in the flour, then egg, then crumbs and place to 1 side. Do the same for all 4 pieces.
Heat oil in pan to a medium heat.
Add the chicken fillets, 2 pieces at a time and cook for 2-3 mins on each side or until golden brown.
Remove from pan and place chicken fillets on a 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