We're upping the ante on classic crumbed chicken by combining Parmesan with panko breadcrumbs for plenty of flavour and crunch, then throwing in a tantalising smokey aioli for dipping.
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panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
grated Parmesan cheese(ContainsMilk)
chicken breast strips
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. TIP: Cut the potato to size so it cooks in time!
Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the potato is roasting, combine the plain flour and the salt in a shallow bowl, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Dip a handful of the chicken breast strips into the seasoned flour, followed by the egg and finally in the panko-Parmesan mixture. Transfer to a plate and repeat with the remaining chicken. TIP: Minimise mess by keeping one hand as your 'dry' hand and the other as your 'wet' hand.
Heat a large frying pan over a medium-high heat. Cook the broccoli and carrot with a splash of water until tender, 5-6 minutes. Transfer to a plate. Return the pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, in batches, until cooked through and golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches if needed.
Divide the roasted potatoes, veggies and Parmesan-crumbed chicken strips between plates. Serve with the smokey aioli.