Parmesan-Crusted Chicken With Risoni Salad

14 Ingredients

Number of servings

1/3 cup plain flour
1/2 cup frozen peas
1 1/2 cup risoni
1 carrot, diced
1 brown onion, diced
1/4 cup continental parsley
1 large zucchini, diced
300grams chicken breast fillets
1 lemon, wedges (to serve)
1 cup finely grated parmesan
1/3 cup olive oil
2 free range eggs
1 cup panko breadcrumbs
1 bunch chives, finely chopped

Nutrition per serving

41% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Lay one chicken fillet on a cutting board and, while pressing down firmly, cut in half to form 2 thin pieces. Repeat with remaining fillets.

Step 2 of 5

Combine breadcrumbs, parmesan and chives in a large bowl. Place flour into a shallow bowl. Whisk eggs with 2 tbs cold water in a separate bowl. Lightly coat chicken pieces with flour, egg and breadcrumb mixture. Place onto a large plate and chill.

Step 3 of 5

Meanwhile, heat 1 tbs oil in a saucepan over medium heat. Add onion and carrot and cook for 8 minutes or until tender. Add 4 cups water and bring to the boil. Add risoni, stir well and cook for 6 minutes. Add zucchini and peas and cook for 2 minutes. Drain and season.

Step 4 of 5

Heat remaining oil in a large frying pan over medium heat. Add chicken, in batches of 2-3 at a time, and cook for 3-4 minutes on each side or until golden and cooked through. Transfer to a tray and cover to keep warm.

Step 5 of 5

Top risoni salad with chicken and parsley, and squeeze over lemon wedges to serve.

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Difficulty

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