Ingredients

Method

• 4 free-range skinless chicken breasts
• 20 g Parmigiano reggiano, grated
• 25 g lemon zest
• 145 g breadcrumbs
• 80 g mayonnaise
• 150 g Napoletana sauce, for serving

Method

Ingredients

1. Preheat an air-fryer to 180°C.

2. Mix the Parmesan, lemon zest and breadcrumbs.

3. Brush each chicken breast with 20 g mayonnaise, ensuring they’re well coated, then toss in the breadcrumb mixture.

4. Air-fry for 15–20 minutes or golden brown.

5. Serve with the Napoletana sauce.

Photography: Jan Ras
Recipe: Brita du Plessis
Food assistant: Josh van Zyl

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and taste. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.

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