This parmesan chicken with quick salsa verde recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant.

Ingredients

  • 3 eggs
  • 1 large handful basil
  • 2 Tablespoons capers (rinsed)
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons parmesan cheese (freshly grated)
  • 185 Milliliters olive oil
  • 100 Grams breadcrumbs (dry)
  • 4 chicken breast fillets
  • 150 Grams arugula
  • lemon wedges (to serve)

Instructions

  1. Heat oven to 200°C / 400°F. Set up bowls with beaten eggs, breadcrumbs and grated Parmesan. Coat chicken breasts in egg, then the crumb mixture.
  2. Place coated chicken on an oiled baking tray and bake until golden and cooked through to 74°C / 165°F, about 20–25 minutes depending on thickness.
  3. For a quick salsa verde, finely chop basil with rinsed capers and Dijon mustard, then whisk in olive oil to form a loose sauce.
  4. Serve chicken over arugula with a spoonful of salsa verde and lemon wedges. Refrigerate leftover sauce.

Recipe details

Prep: 20 min · Cook: 25 min · Yield: 4

Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.