Crumbed Chicken and Parmesan Strips
Servings 24 strips
Difficulty Beginner
Total Time 30 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 4 chicken breasts, each cut into 6 even strips
- 50 g flour
- 2 eggs, beaten
- 100 g Hinds Southern Coating Seasoned Breadcrumbs
- 100 g grated Parmesan cheese
- 2 tsp Hinds Spices Paprika
- ½ tsp Hinds Spices Mixed Herbs
- A pinch of salt for seasoning
- 1 Tbsp olive oil
Dipping Sauce
- 1 x 400g can Rhodes Quality Chopped & Peeled Tomatoes
- 2 garlic cloves
- 6 basil leaves
- ¼ cup olive oil
METHOD
- Coat the chicken breasts in the flour and then dip the chicken into the egg.
- Mix together the Hinds Southern Coating Breadcrumbs, Parmesan, Hinds Spices Paprika, Hinds Spices Mixed Herbs and salt.
- Coat half the strips at a time into the crumb mixture and place into an air fryer at 180° C. Drizzle with a little olive oil. Air fry for 15 minutes, until golden, crisp and cooked through.
- Place the Rhodes Quality Chopped & Peeled Tomatoes, garlic, basil and olive oil into a small saucepan. Over a gentle heat, simmer for 20 minutes. Blend until smooth and set side.
- Serve and enjoy with the tomato dipping sauce.
