Country Range parmesan and herb crusted chicken breasts with a quick & easy cheesy sauce

08:48 (GMT+2) Thu, 20 Dec 2018

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2 x Chicken breast fillets cut in half to make four portions

For coating:

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:

250ml cream

½ tsp cornflour mixed in 50 ml water

½ cup grated cheddar cheese

Chopped parsley

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

Serve with:

Parmesan and rocket salad

Cheese sauce for garnish

Parsley for garnish