Crisp parmesan chicken with garlic & lemon broccoli
Serves 2
A little effort
Total time:
Easy midweek meals often involve chicken. This crunchy breaded chicken recipe with a side of fresh lemony broccoli is easy to make on a weekday.
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- 4 skinless chicken thigh fillets
- 50g parmesanfinely grated
- 50g white breadcrumbs
- 1 tbsp flour
- 1 eggbeaten
- 1 small head broccolibroken into florettes
- 25g butter
- 1 clove garlicsliced
- ½ lemonzested and juiced
Nutrition: per serving
- kcal576
- fat27.5g
- carbs26.3g
- fibre4g
- protein57.5g
- salt1.68g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs. Mix the parmesan and breadcrumbs on a flat plate and put the flour and egg onto separate plates. Coat each thigh in flour, dusting off the excess, then dip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.
step 2
Boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle the garlic for 2-3 minutes. Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.
