Crisp parmesan chicken with garlic & lemon broccoli
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 4 skinless chicken thigh fillets
- 50g parmesan, finely grated
- 50g white breadcrumbs
- 1 tbsp flour
- 1 egg, beaten
- 1 small head broccoli, broken into florettes
- 25g butter
- 1 clove garlic, sliced
- ½ lemon, zested and juiced
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.