Crunchy cheese crumbed chicken
- Serves 4
- Prep time: 20 mins | Cooking time: 20 mins
A crunchy cheese twist on your classic chicken schnitzel, this crumbed chicken is pan-fried until golden brown. The best part is it’s gluten-free, keto and family-friendly.
Ingredients
2 packets (80g) QB’s Crunchy Cheese
2 eggs, beaten
2 cloves garlic, minced
Large handful of parsley, roughly chopped
1 lemon
2 skinless chicken breasts
Method
In a food processor, blend QB’s crunchy cheese into a light crumb and transfer to a shallow bowl.
Combine the egg, garlic, three-quarters of the parsley, lemon zest, salt and pepper in a shallow bowl. Cut the lemon into wedges.
Slice the chicken breast in half horizontally. Cover with baking paper and use a rolling pin to flatten to 1cm thickness. Crumb the chicken by dipping it in the beaten egg mixture, then finish with a coating of crunchy cheese.
Bring a frying pan to medium heat with a drizzle of olive oil. Cook the chicken in batches for 3-5 minutes on each side or until golden and cooked through.
Serve the crumbed chicken with the lemon wedges and garnish with the remaining parsley.
Top tip: Serve your crunchy cheese crumbed chicken with shredded kale and brussel sprout slaw and your favourite keto sauce (we love a keto tomato sauce).