cook | thyme
By MANDY SINCLAIR
Thyme & parmesan crumbed chicken
1 cup grated parmesan
1½ cups fresh breadcrumbs
2 tbsp thyme leaves
500g chicken tenderloins
¼ cup plain flour
1 egg
¼ cup olive oil
mashed potato, salad, to serve
1. Mix together parmesan, breadcrumbs and thyme. Dust chicken in flour, shaking off excess. Whisk egg and 1 tbsp water in a shallow dish. Dip chicken in egg and then breadcrumb mixture, pressing down to coat.
2. Heat oil in a frying pan on medium. Cook chicken for 2-3 mins each side, until crisp and golden. Drain on kitchen paper.
3. Serve with mashed potato and salad.
Serves 4
Tip
Prepare chicken ahead of time and refrigerate until ready to cook. Crumbed chicken can also be frozen for up to 1 month. Thaw in refrigerator and cook as above.
try this …….
Thyme roasted tomatoes
Halve roma tomatoes, lengthways. Lay, cut-side up on a baking tray. Drizzle with a little olive, season and scatter over thyme leaves. Bake at 180C or 160C fan for 30-45 mins, until tomatoes have just collapsed. Serve with grilled steak or chicken.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS
