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As seen in Adelady magazine, issue 4

Recipe :: Laura Bakhtiarian

Time :: 25 mins
Serves :: 5

Feed a crowd with this succulent chicken breast coated in a bitey, crispy parmesan crust.

Photo :: Naomi Giatas 


6 boneless, skinless chicken breasts
2 tbsp Italian herb seasoning
200g breadcrumbs
100g Mil Lel Grated Parmesan
1 tsp garlic powder
½ tsp salt
Pinch freshly ground black pepper
¼ tsp ground paprika
2 eggs, lightly whisked
Extra parmesan for garnish


• Preheat oven to 180°C fan-forced.
• Cover an oven-proof tray with baking paper coated with cooking spray.
• In a large shallow bowl, combine the breadcrumbs, parmesan cheese, garlic powder, salt, pepper and paprika. Set aside.
• Lightly tenderise your chicken fillets to flatten and thin them out.
• Coat each chicken breast in egg wash, and then coat in the bread crumb mixture and place on the prepared baking tray. Sprinkle with extra parmesan to garnish, then bake for 17–20 minutes or until cooked through and the outsides are golden and crispy.
• Enjoy with a salad, or put together a great crispy chicken burger and enjoy.

Photo :: Naomi Giatas 

We used: Mil Lel Grated Parmesan

With a delicate yet tangy flavour, Mil Lel’s Parmesan range guarantees to take any dish to the next level — perfect for adding to pastas, soups, homemade sauce, or even salads. It’s available in a 170g pack, in Grated, Shaved, Shredded and Extra Sharp.


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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