Parmesan chicken with lemon courgettes

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olive magazine

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Recipe by olive magazine

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1. Fry the onion and courgettes in 2 tbsp of olive oil for 8 minutes, until golden. Add the tomatoes, lemon juice, basil and season. Cook until the tomatoes are heated through, transfer to a dish to keep warm.
2. Slice each chicken fillet into 2 thin flat pieces. Dip into the egg white and coat both sides in parmesan.
3. Wipe out the pan, add 1 tbsp oil and cook the chicken for 2-3 minutes on each side over a high heat until crisp. Serve with the courgettes and lemon wedges.

Per serving

474 kcalories, protein 48.4g, carbohydrate 11.3g, fat 26.4 g, saturated fat 7.7g, fibre 2.9g, salt 0.82 g

Latest comments and suggestions

• kathryn

  03 November 2007

  kathryn rated and commented on this recipe

  

  I have made this many many times and think the vegetables are absolutely delicious!!!! For the chickken, I can't quite get the parmesan stick and come out crispy as shown in the photograph I may try baking the chicken next time.....

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• lyndsey

  06 November 2007

  lyndsey rated and commented on this recipe

  

  Really tasty and simple - i cooked this on a Friday night and my husband and I had the feeling we were dining out.

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• Adas

  07 November 2007

  Adas rated this recipe

  

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• Emily_x

  29 November 2007

  Emily_x commented on this recipe

  i am considering doing this for a junior masterchef competition that i may be entering along with a dessert

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• Sarah

  06 December 2007

  Sarah rated and commented on this recipe

  

  The chicken is very tasty but the parmesan tends to stick the pan instead of the chicken! Veggies are nice too but I like to add a little garlic.

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• grandadturk

  13 February 2008

  grandadturk rated and commented on this recipe

  

  Mixed parmesan with a little chili flakes, pushes the chicken up a notch

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• Eileen

  17 February 2008

  Eileen commented on this recipe

  This is a very tasty recipe which my husband loved. However, the list of ingredients does not contain basil, although it is called for in the method. Next time I will add the chilli flakes as suggested by grandadturk.

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• chris

  04 March 2008

  chris commented on this recipe

  Great dish I just added mushrooms & garlic to veg.

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• linda`s

  29 March 2008

  linda`s rated and commented on this recipe

  

  my family love this chicken, even my hubby, who isn`t very keen on parmesan! Really crispy chicken

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• ludivine

  12 April 2008

  ludivine rated and commented on this recipe

  

  the veg are absolutely especially delicious! even my boyfriend who is difficult with greens found them wonderful!

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• terrybloke

  04 June 2008

  terrybloke commented on this recipe

  THIS RECIPE ALSO WORKS EVEN BETTER WITH VEAL. I ADD CHILLI FLAKES AND A CLOVE OF GARLIC TO THE PARMESAN.

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• Kedgeree

  08 July 2008

  Kedgeree commented on this recipe

  I really like the courgettes in this recipe. Goes really well with sausages or BBQ meat

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• itchyfeet

  09 July 2008

  itchyfeet rated and commented on this recipe

  

  I like the vegs in this recipe A LOT. Although the chicken didn't come out crispy, still tasty.

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• margaretmcdermid

  24 July 2008

  margaretmcdermid commented on this recipe

  This was a great success. My 11 year old son enjoyed helping me make it almost as much as eating the meal. Could be a new family favourite!

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• Palmers-patch

  07 August 2008

  Palmers-patch commented on this recipe

  Really tasty - I didn't have much Parmesan cheese so i mixed it with brown bread crumbs. The chicken still had that cheesy flavour and was brown & crispy too. Will definitely do this recipe again.

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• Knights

  21 August 2008

  Knights commented on this recipe

  Will definitely do this recipe again. Lovely combination of flavours and a new way to have courgette - yeah!

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• CharlieW

  14 October 2008

  CharlieW rated this recipe

  

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Ingredients

• 1 red onion , sliced
• 2 courgettes , sliced
• olive oil
• 2 tomatoes , cut into thin wedges
• 1 lemon ½ juiced, ½ cut into wedges
• 2 chicken breasts fillets
• 1 egg white , lightly whisked
• 50g parmesan , finely grated

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 1 red onion , sliced
• 2 courgettes , sliced
• olive oil
• 2 tomatoes , cut into thin wedges
• 1 lemon ½ juiced, ½ cut into wedges
• 2 chicken breasts fillets
• 1 egg white , lightly whisked
• 50g parmesan , finely grated

Per serving

474 kcalories, protein 48.4g, carbohydrate 11.3g, fat 26.4 g, saturated fat 7.7g, fibre 2.9g, salt 0.82 g

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