Chicken Picatta and Perfect Parmesan Crumb
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. To make dipping sauce – fold yoghurt, lemon juice, parsley and garlic in a bowl. Season with salt and pepper. Refrigerate.
  2. Take out 3 bowls, place flour with salt and pepper in one, cracked and beaten eggs in one and breadcrumbs with shredded parmesan in one. Dip the chicken tenderloin in the flour then the egg and then the bread and parmesan crumb. Place on a side plate and continue until all is crumbed.
  3. Melt the butter in a frying pan and put on a medium heat. Place crumbed chicken in the frying pan and shallow fry for a few minutes on each side until golden brown. Serve with yoghurt dipping sauce and a crisp side salad.