Name: Crisp parmesan chicken with eggplant salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 (680g) chicken breast fillets; 2 eggs, beaten lightly; 1 1/2 cup (110g) panko (japanese) breadcrumbs; 1/2 cup (40g) parmesan, finely grated; olive oil, for shallow-frying; 8 slice (500g) char-grilled eggplant, sliced thickly lengthways; 2 medium_piece (380g) tomatoes, chopped coarsely; 1 (25g) shallot, sliced thinly; 1/3 cup small basil leaves; 1 tablespoon black olive tapenade; 1 1/2 tablespoon olive oil, extra

Ingredients

4 (680g) chicken breast fillets

2 eggs, beaten lightly

1 1/2 cup (110g) panko (japanese) breadcrumbs

1/2 cup (40g) parmesan, finely grated

olive oil, for shallow-frying

8 slice (500g) char-grilled eggplant, sliced thickly lengthways

2 medium_piece (380g) tomatoes, chopped coarsely

1 (25g) shallot, sliced thinly

1/3 cup small basil leaves

1 tablespoon black olive tapenade

1 1/2 tablespoon olive oil, extra

Method

1.Cut each chicken breast in half horizontally to make two fillets. Dip chicken in egg, then in combined breadcrumb and parmesan mixture to coat.

2.Heat enough oil in a large frying pan to come 2cm (¾-inch) up side of pan, cook chicken, in batches, over medium heat, until cooked through. Drain on paper towel.

3.Meanwhile, place eggplant, tomato, shallot and basil in a medium bowl, toss gently to combine. Season to taste.

4.Divide salad onto serving plates, drizzle with combined tapenade and extra oil. Top with chicken.

Panko breadcrumbs can be found in the Asian section of most supermarkets. You can use packaged or fresh breadcrumbs in this recipe, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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