This simple “crumbed” chicken uses no flour, no egg… and even no crumbs. Match it with a salad full of herbs and it makes for a simple and deceptively light meal.
- 2 small chicken breasts
- 120 g (½ cup) Japanese mayonnaise, plus extra to serve
- 100 g (1 cup) grated parmesan cheese
- 1 tbsp olive oil
- Ground black pepper, to season
- 1 tomato
- ¼ tsp salt
- pinch of sugar
- 1 tsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 3 cups rocket
- ½ cup picked basil leaves
- ½ cup picked parsley leaves
- ½ cup picked dill sprigs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the herb salad, place the tomato, salt and sugar in a blender and puree until smooth. Place the pulp in a sieve lined with paper towel or muslin over a small bowl. Set aside to drain or refrigerate to drain overnight if time permits.
- Cut the chicken breasts in half horizontally. Place the mayonnaise and parmesan on separate plates. Coat the chicken all over in the mayonnaise and then in the parmesan, pressing to coat firmly.
- Heat a non-stick frying pan over medium heat and add the oil. Fry the chicken, two pieces at a time, for about 3 - 4 minutes on each side or until the parmesan is crisp and the chicken is cooked through. Season well with black pepper.
- For the salad, combine the tomato water with the red wine vinegar and olive oil. Place the rocket and herbs in a large bowl, add the dressing and toss to coat.
- Serve the parmesan chicken with the herb salad and Japanese mayonnaise on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.