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.


  • For the potatoes

  • 500g small new potatoes

  • Olive oil

  • Coarse Sea-salt

  • For the chicken

  • 2 chicken breasts

  • A pinch of chilli powder

  • 50g Parmesan cheese, finely grated

  • 1 large egg white

  • 1 tablespoon olive oil

  • Lemon wedges

  • For the salad

  • 1 large stalk of celery, finely sliced

  • ¼ cucumber, halved, de-deeded and sliced

  • 4 spring onions, finely sliced on an angle

  • ¼ green pepper, sliced

  • Small handful green olives – pitted and sliced in half

  • 1-2 teaspoons red wine vinegar

  • 1-2 tablespoons olive oil

  • A small handful of shredded basil leaves

  • Sea salt and freshly ground black pepper


  • 1.

    Heat the oven to 200C/fan 180C/gas 6.

  • 2.

    Cook the potatoes in boiling salted water for 10-12 minutes until they are almost cooked through. Drain and cool slightly.

  • 3.

    Heat a small roasting tray with a good glug - about 2 tbsp - of olive oil.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Meanwhile, slice each chicken breast in half to give you four thin, flat pieces.

  • 7.

    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.

  • 8.

    Dip the chicken into the egg, and then press into the Parmesan cheese, thoroughly coating the pieces on both sides.

  • 9.

    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.

  • 10.

    While the chicken is cooking, make the salad by just lightly tossing everything together.

  • 11.

    When the potatoes are ready scatter with a little more sea salt and serve straight away.

  • 12.

    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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