Niall McKenna's Chicken Parmigiana


  • One chicken breast per person
  • 20g flour with a pinch of salt
  • 1 beaten egg
  • 100g panko breadcrumbs
  • 50g Parmesan, finely grated
  • Oil
  • Small knob of butter
  • One lemon, halved
  • Handful of peas


Begin by placing the chicken between two pieces of cling film or greaseproof paper, and using a rolling pin or meat mallet, flatten the chicken until thin.

Place the lightly salted flour into a shallow bowl, using this to dust the chicken. In another bowl, dip the chicken into the beaten egg until covered and wet. Then, in the last bowl, mix your breadcrumbs and parmesan and dust the chicken in this until fully coated.

To cook, melt a knob of butter with a little oil in a pan and cook the chicken on both sides for three to five minutes until crispy.

To serve, you can add a side salad and/or pea puree.

For the pea puree:

Boil a handful of peas and once cooked, blend with a fork and add a little butter to hold. Serve with a half lemon and a dusting of Parmesan.

Back to Recipes