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A light and fashionable alternative to Sunday lunch that cooks in a fraction of the time. The chicken and salad can be packed for a picnic.
Heat the oven to 200C/fan 180C/gas 6.
Cook the potatoes in boiling salted water for 10-12 minutes until they are almost cooked through. Drain and cool slightly.
Heat a small roasting tray with a good glug - about 2 tbsp - of olive oil.
Crush each potato lightly so they are just beginning to crumble at the edges. This can be done between the palms of your hands or with the back of a fork on a board.
Toss in the hot oil and season with a little sea salt. Roast in the oven for about 30-40 minutes until golden and crunchy, turning a couple of times throughout.
Meanwhile, slice each chicken breast in half to give you four thin, flat pieces.
Mix the chilli powder into the Parmesan and place on a plate or in a shallow dish. Crack the egg white into a shallow dish and lightly whisk.
Dip the chicken into the egg, and then press into the Parmesan cheese, thoroughly coating the pieces on both sides.
Heat the olive oil in a frying pan over a high heat. Cook the chicken for 1 to 2 minutes each side until golden and crisp.
While the chicken is cooking, make the salad by just lightly tossing everything together.
When the potatoes are ready scatter with a little more sea salt and serve straight away.
Serve two pieces of the juicy Parmesan chicken each, with a lemon wedge to squeeze over and the Crunchy Green salad on the side and some sea salt potatoes.
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