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Parmesan chicken baguettes

  • 0:20 Prep
  • 0:20 Cook
  • 6 Servings


  • 2 (about 600g) chicken breast fillets
  • 150g (1 cup) plain flour
  • 2 eggs, lightly whisked
  • 90g (1 cup) dried (packaged) breadcrumbs
  • 40g (1/2 cup) shredded parmesan
  • Vegetable oil, to shallow-fry
  • 125g (1/2 cup) mayonnaise
  • 1 teaspoon grated lemon rind
  • 1 teaspoon baby capers, rinsed
  • 500g sourdough French bread stick (baguette), cut into 6 pieces, halved horizontally
  • 50g baby rocket leaves


  • 1
    Cut each chicken breast lengthways into 6 slices. Place 1 piece of chicken between 2 sheets of plastic wrap. Use the flat side of a meat mallet or a rolling pin to flatten. Repeat with remaining chicken. Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Season each with salt and pepper. Add parmesan to breadcrumbs and toss to coat.
  • 2
    Dip each piece of chicken in the flour and shake off excess. Dip in egg, then in the breadcrumb mixture to coat.
  • 3
    Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook one-third of the chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining chicken.
  • 4
    Combine the mayonnaise, lemon rind and capers. Spread over the bread bases. Top with chicken, rocket and remaining bread.

Source: taste.com.au


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