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THE DAIRY KITCHEN

Cheesy Crumbed Chicken

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 10 MINS
Cooking 10 MINS
Next time you make crumbed chicken, try this take - it uses yoghurt in place of eggs and its deliciously lower fat and higher in calcium than regular fried schnitzel.

Ingredients

1 cup fresh breadcrumbs
1/2 cup finely grated cheddar cheese
2 tablespoons finely chopped parsley
4 x 125g skinless chicken fillets, pounded flat
1 cup natural yoghurt

Method

  1. Combine breadcrumbs, cheese and parsley in a bowl.
  2. Dip the chicken fillets in the yoghurt to coat and then into the cheesy breadcrumbs.
  3. Place onto a baking paper lined tray and bake at 200°C for 10 minutes.Turn and cook for a further 5 minutes, or until cooked and golden. Alternatively, airfry for 8-10 minutes turning half way. 

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