If you have kids to feed, they’ll love this Parmesan Chicken recipe! Teatime thumbs up from even the fussiest eaters #yougottaeatthis #eatinghealthy
I’m a bad mother. At least the teenager behind the counter at my local bowling alley thinks so.
He asked for my children’s shoe size but I couldn’t remember and had to check inside their trainers. The look of disdain he shot at me needed no translation. I was shoddy.
Are you kidding me? I might not remember their current shoe size (they change roughly every fortnight anyway) but that’s because my poor brain is full to the brim with other things: mainly bamboozlingly complex lists of who will happily eat what.
Everyone who cooks for their family knows where I’m coming from. One child loves sausages while their sibling gags dramatically on the skin. One lives for shepherd’s pie, while her brother whines if each food item isn’t strictly segregated on the plate. One loves pizza but sneers at cheese in any other format. One hoovers up vegetables like a ravenous rabbit while his sister picks suspiciously at anything healthy except raw carrot (cut into rounds only) and petit pois.
It’s not that I’m the sort of mum who indulges their every whim, lovingly creating a suite of bespoke meals every day of the week. But if you’re going to stand and cook for them, it’s nice if there’s a bit of enthusiasm when the plate hits the table.
Which is where this parmesan chicken comes into its own. Tastier than plain old fillets, healthier than the more dubious of the nuggets, it’s an all-round hit. Although if your kids are anything like mine, one of them will painstakingly peel the virtually invisible skin off the new potatoes.
This is a deliciously easy way to cook chicken, and it’s great for both kids and adults. I like to serve it with new potatoes and peas.
SERVES 2 • Ready in 15 mins
2 tbsp gram (chickpea) flour (105 cals)
1 egg, lightly beaten (91 cals)
30g Parmesan, finely grated (126 cals)
2 x 150g (5oz) chicken breasts, each cut into 4–5 strips (318 cals)
1–2 tbsp olive oil (99 cals)
Salt and freshly ground black pepper
• Place the gram flour, egg and Parmesan in three separate shallow bowls, adding salt and pepper to the Parmesan bowl. • Prepare the chicken by dipping each piece first in the flour, then the egg and finally the Parmesan.
• Heat the oil in a large frying pan over a medium heat. Place the chicken strips in the pan, leaving as much space as possible between the pieces. Cook for 3–5 minutes each side until brown, crunchy and cooked through. Serve immediately.