Italian OK

Ingredients

• 250g chicken breast
• 1 egg
• 1 tbsp milk
• pepper
• 100g breadcrumbs
• 20g Parmesan (grated)
• 2 tbsp extra virgin olive oil
• 1 sprig rosemary

Method

Cut the chicken into chunks that are a couple of cm thick, make sure you remove any excess nerves or fat. Crack the egg in a plate and add the milk, black pepper, a touch of salt and whisk everything with a fork. In another plate mix the rosemary, breadcrumbs and parmesan.

Take each of the pieces of chicken and first dip them in the egg, shake off any excess and then the breadcrumb mix. Now place all the pieces of breaded chicken in an oven proof dish lined with tin foil, sprinkle the olive oil over them. Cook at 180° for around 15 minutes, make sure you turn the chicken half way through. After 15 minutes make sure to check they are cooked through and serve immediately.

You can serve this dish with a nice chilli salsa as a starter or with a summer salad as a main.