This is one of those recipes that is very easy to make and so much nicer than any fast food varieties. I love the flavour of the parmesan in this dish and the crusting keeps the moisture in the chicken.
This is wonderful, sliced when cooked and used in a caesar salad. I am always asked for the recipe when I make it this way.
8 chicken thighs
1 large egg (or 2 small) lightly beaten
1 cup dried breadcrumbs
50g finely grated parmesan cheese
1 tsp finely chopped parsley leaves
1/4 tsp sweet paprika
sea salt and freshly ground black pepper to taste
2 small lemons cut into wedges
Olive oil- enough for shallow frying ( can use peanut or canola oil)
Lightly beat the egg in a shallow bowl.
In another shallow bowl, combine the breadcrumbs, cheese, paprika and parsley and season with the salt and pepper.
Dip the chicken thighs in the egg first and then the breadcrumb mix.
Heat oil in a large frying pan over a medium-high heat and shallow fry on both sides until cooked through and a lovely golden brown. Remove from pan and drain on paper towels.
Serve with a fresh tomato or caesar salad.