Meals and Courses

Parmesan Chicken Salad

cook 20 mins
  • 150 g (5 oz) white breadcrumbs
  • 50 g (2 oz) grated Parmesan cheese, grated
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 4 boneless, skinless chicken breasts, cut in half horizontally
  • 3 tablespoons olive oil
  • 1/2 cos lettuce, chopped
  • 1/4 cucumber, chopped
  • 75 g (3 oz) sugarsnap peas, shredded
  • 8 cherry tomatoes, halved
  • 4 tablespoons ready-made Caesar salad dressing
  • salt and pepper
  • Mix together the breadcrumbs and Parmesan on a plate and season with salt and pepper. Place the flour on another plate and the beaten egg on a third.
  • Dip each piece of chicken into the flour, shaking off any excess, then coat in the beaten egg and finally in the breadcrumbs, pressing firmly to coat.
  • Heat the oil in a large frying pan and cook the chicken in batches for 3–4 minutes on each side or until golden, crisp and cooked through.
  • Meanwhile, mix together the lettuce, cucumber, sugarsnap peas and tomatoes in a salad bowl, then add the Caesar dressing and toss to lightly coat. Serve with the hot chicken.
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