Parmesan Crusted Chicken with Colcannon Mash

 

Parmesan chicken is a melt in your mouth kind of meal. The flavours blend so beautifully together to create a refreshing and light mouthful!

I wanted to mix the Mediterranean influence of the chicken with something traditional and homely so I thought that Colcannon Mash would go well, and it did!

With a bit of rocket and parsley salad, this meal is perfect for having a few friends over.

Here’s the recipe…. I hope you like it 🙂

For the Parmesan Chicken:

6 fresh chicken fillets

150 g Breadcrumbs

60g finely grated parmesan

Handful of chopped fresh parsley

1 tspn lemon zest

For this recipe, you will need to start by flattening the chicken fillets. You can use either a rolling pin or an empty bottle of wine and cling film. I used a bottle of wine and pounded the chicken until it was nice and flat.

To make the crust, mix the breadcrumnbs, grated parmesan, chopped parsley and lemon zest together in a bowl.

 

 

Beat the 2 eggs together in a separate bowl.

Dip each chicken fillet into the egg, shake off any excess.

Lay the chicken fillets into the breadcrumbs one at a time, ensuring total coverage on both sides.

Leave to set on a wire rack for 10-15 minutes.

Heat up a wide based frying pan with butter and a dash of olive oil.

Place each fillet into the pan and fry for 4-5 minutes on either side.

 

 

I put the cooked chicken fillets into a baking try and popped them in the oven for 10 minutes before serving.

Colcannon mash:

8 medium sized potatoes

250ml fresh milk

1 head savoy cabbage

1 bunch spring onions, chopped

salt

pepper

butter

Boil up the potatoes, leaving the skin on.

When the potatoes are almost cooked, drain off some of the liquid and put back on the heat to finish cooking.

Peel the dark leaves off the cabbage and place in a saucepan with a little water on a low heat. Cook for 7 minutes.

Put the milk in a saucepan and allow to come to a low heat for a few minutes, without letting it simmer.

Peel the skins off the potatoes. Mash the potatoes and add in the milk and a tablespoon of butter.

Mix in the cabbage and spring onions.

 

Sprinkle in some salt and pepper to taste.

Serve up the Colcannon Mash with the Parmesan crusted Chicken.

 

A side salad of rocket, parsley and a few shavings of parmesan with some balsamic vinegar, olive oil and lemon juice dressing goes really nicely with this meal too.

 

 

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