As a parent trying to feed fussy eaters, chicken nuggets are often a go-to food to give to children. Parmesan crumbed chicken is a healthier alternative to store-bought chicken nuggets. It is so tasty—thanks to the umami from the parmesan cheese—that adults and even the fussiest of children will love them. Parmesan crumbed chicken also eliminates all the unnecessary salt, sugar, flavours and thickeners found in frozen chicken nuggets.

Parmesan crumbed chicken does take a little bit of preparation but once you taste those crispy golden brown chicken pieces you’ll realise it was all worth it.

Ingredients

1kg chicken breast
2 eggs, beaten
1 cup freshly grated parmesan cheese
1 cup dried wholemeal breadcrumbs
Olive oil (approximately 1–2 tbs)
2 tsp butter (optional)

Method

Mix the breadcrumbs and parmesan cheese together so they are well combined. Cut the chicken breast into smaller portions (five or more pieces depending on the size and thickness of the chicken). Dip each chicken portion into the egg, then into the crumb mixture and pat firmly to coat the chicken thoroughly. Set aside.

Heat olive oil (and butter) over medium heat in a large non-stick frypan. Add the crumbed chicken pieces in a single layer and fry until golden brown and cooked through. I find that putting a lid on the frypan helps ensure that the chicken is cooked through and stays tender.

Serve with chips and salad, mashed potato and steamed vegetables, or for a lighter meal coleslaw.

Who doesn’t love crumbed calamari? When the calamari is fresh and soft, and the crumbs are delicate but crunchy, it makes a sensational lunch with some hand-cut potato chips or my favourite combination is with orange and fennel salad. It’s really quite easy to make. Just be sure to remove the skin from the squid tubes before crumbing them, otherwise they’ll turn out tough and chewy when cooked.

You’ll need:

Fresh squid tubes (ones that have already been cleaned)
Peanut oil
1 cup plain flour
2 eggs, beaten
Zest of 1 lemon
2 cups dried breadcrumbs (or panko breadcrumbs if you want more crunch)

Rinse the squid tubes under cold running water. Remove the thin film from the outside of the tube. To do this, make a break in the film and work you fingers up between the film and the flesh of the squid. This can take a bit of time to do but is worth the effort for soft, rather than chewy, calamari.

Cut the tubes into rings. Dust them in flour, then coat in egg that’s been seasoned with salt, pepper and lemon zest. Spread the breadcrumbs onto a flat tray and toss the calamari to coat it. This crumbing technique can also be used for prawns and scallops.

Heat the peanut oil in a deep saucepan to 180°C. The oil should be 6cm deep for frying. Add your calamari pieces in batches, depending on the size of your pot. Cook each batch of calamari for 1 minute, then remove and drain on paper towel. Make sure your oil is back up to 180°C before adding the next batch of calamari.

Arrange the calamari on a platter and squeeze lemon juice over the top to serve.