Parmesan Crusted Chicken with Pasta Salad
Delicately flavoured, light but comforting. Why get take out?
Ingredients
Pamesan Crusted Chicken
- 6 chicken breasts
- 1/2 cup plain flour
- 1/2 cup parmesan or grana padano finely grated
- 1 tbsp smoked paprika
Pasta Salad
- 500 g pasta spirals, penne, shells or bows
- 200 g salami of your choice cut in short batons
- 250 g cherry tomatoes halved
- 250 g milk cherry bocconcini sliced
- 1.2 cup basil leaves loosely packed and cut in strips
- 4 tbsp whole egg mayonnaise
- 1/2 lemon juiced
Aioli
- 1/2 cup whole egg mayonnaise
- 1 clove (lge) garlic minced
Instructions
For the Pasta Salad
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Cook the pasta according to the packet instructions. Allow to cool. Combine with other ingredients or those of your choice in a large bowl. Mix well. Chill until cold.
Parmesan Crusted Chicken
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Slice each chicken breast in half, horizontally into thinner steaks. Combine flour, cheese and smoked paprika on a plate. Coat each chicken breast with flour mixture. Then on a high heat shallow fry chicken in oil covers a large frying pan or electric fry pan up to about 1/2 cm in depth. Chicken should be a deep golden brown and firm when cooked. Cook in batches and keep cooked chicken warm in an oven heated to 150°C.
Aioli
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The easiest step - simply mix mayonnaise with the garlic in a small serving bowl.
Recipe Notes
A note about the mayonnaise. This is a quick and easy meal but be prepared to used a good quality mayonnaise. If you have time and are inclined you could make the aioli from scratch.