"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Crunchiest Cheese-Rind Crusted Chicken

By Georgia Bellas

I Quit Sugar - Crunchiest Cheese Rind Crusted Chicken
Photo by: Ella Martin
  • 4 servings
  • Prep - 30 mins
    Cooking - 35 mins
  • Total - 1 hour 5 mins
I Quit Sugar - Crunchiest Cheese Rind Crusted Chicken
Photo by: Ella Martin

We’ve cleverly used Parmesan rinds to make the crunchiest chicken schnitzel ever – with a perfect tender centre! We've also paired it with cheesy greens, because veg is everything and cheese is life!  

Servings: 4
Preparation: 30 mins
Cooking: 35 mins

Ingredients

Cheese-Rind Crusted Chicken

  • 3 eggs, lightly whisked.
  • 1/2 teaspoon rosemary, dried.
  • 1/4 cup leftover Parmesan rinds (OR, Parmesan cheese), finely grated.
  • 150 g bread crumbs.
  • Sea salt and freshly ground black pepper, to taste.
  • 600 g chicken tenderloins.
  • Extra virgin olive oil, for drizzling.
  • 1 lemon, cut into quarters.

Parmesan Greens

  • 1 bunch broccolini.
  • 2 handfuls green beans, ends chopped.
  • Extra virgin olive oil, for drizzling.
  • Sea salt and freshly ground black pepper, to taste.
  • 1/4 cup parmesan cheese.

Directions

1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4
 and line a large tray with baking paper.

2. In a bowl, combine eggs and rosemary. On a large plate, combine Parmesan rinds or cheese, if using, bread crumbs, and a few crunches of salt and pepper. This will make up your two stations for coating the chicken.

3. To prepare the Cheese-Rind Crusted Chicken, place fillets between two layers of baking paper and gently beat with a rolling pin until thin. To coat each fillet, first dip into the egg mixture until well-coated. Then place on the plate of crumbs and cover all surfaces of the fillet, patting it into the flesh.

4. Once all chicken is crumbed, place on the lined tray, and drizzle with olive oil. Place in the oven for 35–40 minutes, or until chicken is cooked through. To see if chicken is cooked, slice through the thickest part of one of the chicken fillets to ensure that there is no pink.

5. In the last 15 minutes of cooking, take tray out of the oven and arrange broccolini and green beans around the chicken. Drizzle veggies with olive oil and season with a few crunches of sea salt and freshly ground black pepper. Place tray back in the oven for the remaining 15 minutes or until chicken is cooked through.

6. Divide chicken and veggies between four plates and top veggies with parmesan to serve. Serve chicken with a wedge of lemon each.


We’ve cleverly used Parmesan rinds to make the crunchiest chicken schnitzel ever – with a perfect tender centre! We've also paired it with cheesy greens, because veg is everything and cheese is life!

Ingredients

Cheese-Rind Crusted Chicken

  • 3 eggs, lightly whisked.
  • 1/2 teaspoon rosemary, dried.
  • 1/4 cup leftover Parmesan rinds (OR, Parmesan cheese), finely grated.
  • 150 g bread crumbs.
  • Sea salt and freshly ground black pepper, to taste.
  • 600 g chicken tenderloins.
  • Extra virgin olive oil, for drizzling.
  • 1 lemon, cut into quarters.

Parmesan Greens

  • 1 bunch broccolini.
  • 2 handfuls green beans, ends chopped.
  • Extra virgin olive oil, for drizzling.
  • Sea salt and freshly ground black pepper, to taste.
  • 1/4 cup parmesan cheese.

Directions

1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4
 and line a large tray with baking paper.

2. In a bowl, combine eggs and rosemary. On a large plate, combine Parmesan rinds or cheese, if using, bread crumbs, and a few crunches of salt and pepper. This will make up your two stations for coating the chicken.

3. To prepare the Cheese-Rind Crusted Chicken, place fillets between two layers of baking paper and gently beat with a rolling pin until thin. To coat each fillet, first dip into the egg mixture until well-coated. Then place on the plate of crumbs and cover all surfaces of the fillet, patting it into the flesh.

4. Once all chicken is crumbed, place on the lined tray, and drizzle with olive oil. Place in the oven for 35–40 minutes, or until chicken is cooked through. To see if chicken is cooked, slice through the thickest part of one of the chicken fillets to ensure that there is no pink.

5. In the last 15 minutes of cooking, take tray out of the oven and arrange broccolini and green beans around the chicken. Drizzle veggies with olive oil and season with a few crunches of sea salt and freshly ground black pepper. Place tray back in the oven for the remaining 15 minutes or until chicken is cooked through.

6. Divide chicken and veggies between four plates and top veggies with parmesan to serve. Serve chicken with a wedge of lemon each.