Parmesan-crusted chicken

This recipe makes a lovely crunchy chicken dish that is suitable for any time of year.  In the summer is can be served with a salad.

Preparation Time: 15 Mins

Cooking Time: 6 Mins

Total Time: 25 Mins

Ingredients

For 2 servings…

2                    Chicken thighs  - boned          

50 gms            Parmesan cheese  - grated       

70 gms            Breadcrumbs  - white

  Pepper          

  Salt              

50 gms            Mayonnaise            

2 tbs               Olive oil    

10 gms            Butter       

To serve

  Lemon wedges

For the mayonnaise

1                    Egg  - yolk 

                     Pepper  - white        

½ tsp              Salt          

½ tsp              Mustard  - Dijon      

½ tsp              Sugar       

10 cl                Olive oil    

½ tsp              Lemon juice            

2 tbs               Vinegar  - white wine 

                     Cayenne    

Method

To make the mayonnaise…

Put the yolk into a food processor.  Add the seasonings, one drop of olive oil and the lemon juice and whisk for a minute or two.  This thickens the yolk and prepares it for the oil.  Now add the oil 2 or 3 drops at a time.  As the mixture thickens up the oil can be added a little faster.  Continue until all the oil is used.  If the mixture thickens too much add some vinegar.  At the end taste the sauce and add some more vinegar if it is not sharp enough.  Dust with cayenne.

To prepare and cook the chicken…

Beat the chicken thighs between 2 pieces of baking parchment to flatten them until the they are of an even thickness, about 4mm.

Mix the Parmesan, breadcrumbs and some seasoning together in a broad flat dish.

Spread half of the mayonnaise on top of all the chicken pieces, then sprinkle on half the Parmesan and breadcrumb mixture.  Turn over the chicken and spread on the remaining mayonnaise.  Sprinkle with the breadcrumb mixture.

Heat the olive oil and butter in a large pan set over a medium heat.  Cook the pieces of chicken for about 3 minutes on one side; then turn them over to cook for another 3 minutes.  Adjust the heat so that the coating is crunchy and golden but not too dark in colour before the chicken is cooked.

Variations

It can be made with chicken supremes, in which case, they may need to by cut in half (lengthways).

Wine recommendations

A red or white wine.

Conventional

     Beaujolais Villages

     Mâcon

Interesting

     Côtes du Rhône

     Riesling