- 400–500 g free-range skinless filleted chicken breast portions
- Sea salt and freshly ground black pepper, to taste
- 90 g panko breadcrumbs
- ¾ cup Parmesan, grated
- 1 free-range egg, beaten
- Olive oil, for drizzling
- 300 g whole organic spinach leaves, steamed, for serving
- 1 lemon
Flatten the chicken between sheets of baking paper, but not too thinly. Season to taste. Mix the panko crumbs with the Parmesan.
Dip the chicken into the egg, then in the crumbs. Place in a single layer on a baking sheet lined with baking paper. Chill for at least 30 minutes. Preheat the oven to 220°C.
Drizzle a little olive oil over the chicken and bake for 10 minutes, or until crisp, pale golden and just cooked. Serve on steamed spinach leaves moistened with lemon juice and olive oil, lightly seasoned.