This recipe has evolved over generations and has been adapted amongst our family to be what it is today. Grated parmesan cheese helps to deliver some serious flavour, so don’t be fooled into thinking this is just an ordinary crumbed chicken dish. These little babies always get a chorus of appreciative “mmmmms” at our place. Serves 2-4.
- Lightly salt the tenderloins on both sides.
- In a large bowl, prepare the bread crumb mixture by combining breadcrumbs, parmesan, garlic, parsley. Also include a few shakes of finely ground pepper (depending on how much spice is preferred). If you prefer a bit more spice, you can add a few shakes of mild paprika.
- Place olive oil in a separate bowl. Dip tenderloins in the olive oil first, then coat with the bread crumb mixture. Use your fingers to firmly press the bread crumbs onto the tenderloins, ensuring an even coating. Place on a baking tray that has been lightly lined or sprayed with olive oil.
- Cook in the oven at 180 degrees or place under the grill. Turn once and cook for about 30 minutes or until golden brown.
Why we like it
There is no egg (for those with allergies), no frying (for a healthier option) and no fuss. And they are really moist and tasty.
How we Eat It
We like serving them with roasted vegetables, but any type of vegetable or salad will do. Great in the sandwich with lettuce and mayo for lunch the next day.
Nonna Caterina's top 3 Tips
- Use a good quality parmesan cheese as it really impacts on flavour.
- Ensure you salt the tenderloins before they are crumbed.
- When combining bread crumbs, use your sense of smell as a judge – you can adjust the ratios of the ingredients and vary herbs and spices, depending on your taste.