Ingredients
Equipment
Method
- Preheat your oven to 200 degrees Celsius (400 F).
- Slice the chicken breasts horizontally so that you end up with four thin chicken cutlets or chicken steaks.
- In a medium mixing bowl combine the cornflour and water to create a slurry.
- Add the parmesan cheese and Dijon mustard to the cornflour slurry.
- Add the chicken cutlets to the slurry, you want each chicken cutlet well covered in the slurry.
- Place the panko bread crumbs, paprika, thyme and garlic powder in a large bowl or dish, and mix to combine.
- Transfer a cornflour dredged-coated chicken cutlet one at a time to the breadcrumb bowl. Use your hands to ensure each cutlet is well-crumbed.
- Place the crumbed chicken on a baking paper-lined tray.
- Bake at 200 degrees Celsius for 10 minutes, flip the chicken and bake for a further 10 minutes until golden and the chicken is cooked through.
- Enjoy.
Notes
- Chicken breast: Any boneless skinless chicken can be used including chicken thighs. This breading technique also works for vegetables and firm white fish.
- Cornflour (corn starch): In New Zealand, we call it cornflour but in many countries, it is called corn starch. It is a finely milled flour with a light texture that is white and is known for its thickening abilities.
- Panko bread crumbs: Any breadcrumbs including gluten-free bread crumbs can be used.
- Dijon mustard: This can be substituted for American mustard, any smooth mild yellow mustard will work. This is a flavouring and can ultimately be left out of the recipe if desired.
- Parmesan cheese: I use powdered parmesan cheese in my crumb. Nutritional yeast is a dairy-free alternative. This is a flavouring and can ultimately be left out of the recipe if desired.
- Paprika, Thyme, Garlic powder or Onion powder: These ingredients are flavorings and can ultimately be substituted for other herbs and spices or left out of the recipe if desired.