Crisp parmesan chicken with eggplant salad

  • 30 mins cooking
  • Serves 4
  • Print


Crisp parmesan chicken with eggplant salad
  • 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


Crisp parmesan chicken with eggplant salad
  • 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.

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