Curtis Stone gives classic chicken schnitzel a tasty spin with the addition of parmesan and Dijon. Chicken breast fillets are brushed with tangy Dijon mustard and coated in a parsley and breadcrumb mixture before being pan-fried. Full recipe www.taste.com.au/recipes/parm.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Parmesan and Dijon-crusted chicken
25m prep 15m cook 4 servings
3 slices Coles Smart Buy white bread
1/4 cup fresh parsley, roughly chopped
2 tbsp Coles Brand Shredded Parmesan Cheese
2 medium chicken breasts (600g), pounded to 1cm thickness
1 tbsp Coles Brand Dijon Mustard
3 tbsp olive oil
1/2 small red onion, thickly sliced
1 tbsp Coles Brand Baby Capers, drained
250g green beans, ends trimmed, cut into 3cm pieces
1/2 lemon, juice
Step 1: Place bread slices in a food processor and pulse into small crumbs. Transfer to a large tray or baking dish and mix in parmesan cheese and parsley. Season well with salt and pepper.
Step 2: Using a pastry brush, coat the chicken breast with the mustard. Press the chicken into the breadcrumb mixture, coating well on all sides.
Step 3: Place a medium pan of salted water over high heat and bring to the boil. Add beans and cook until tender but still crisp, about 2 minutes. Drain and set aside.
Step 4: Heat the olive oil in large frying pan over medium-high heat until hot. Cook the chicken for 3 minutes on each side or until medium golden brown and cooked through, adding more oil as needed. Remove and place on a plate lined with paper towels and lightly covered with foil. Drain all except 1 tablespoon of oil from the pan and return to the heat.
Step 5: Reduce the heat to medium and cook the onion for about 2 minutes, until it starts to soften. Add the beans and cook a further 2-4 minutes until tender. Add capers and lemon juice and toss to combine. Season.
Step 6: To serve, slice chicken and divide between 4 serving plates. Top with green beans and capers.
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1 июн 2016
