Many of you may have noticed that a lot of my recipes are child-centric or at least child friendly. The real challenge when cooking for a family is finding something that the more choosy eaters will enjoy while also packing a suitably sophisticated flavour punch that the adults enjoy it too. In that respect, this is by far the most popular recipe in this household. You can serve it with any side you like (it goes just as well with potatoes and greens as it does some wedges) but I promise that everyone will be blown away by the incredibly crispy, cheesy coating. The only problem is that everyone tends to fight over the wonderful crunchy buttery bits left in the baking tray!
- 4 skinless, boneless chicken breasts
- 1¼ ounces / 35g plain flour
- 1¾ ounces / 45g Parmesan, finely grated (see Tips below)
- 2 tsp sweet smoked paprika
- 2 large eggs
- 1½ ounces / 40g unsalted butter
- 2 garlic cloves, minced
Preheat the oven to 200°C (180°C fan) 392°F (356°F fan).
Combine the flour, Parmesan, paprika and a good amount of seasoning in a shallow bowl.
In another shallow bowl, beat the eggs.
Put the butter in a small saucepan with the minced garlic and heat on a low light until the butter has melted.
Dip each chicken breast into the egg mixture and then turn in the dry ingredients until it is completely coated (see Tips below).
Lay the chicken onto a baking tray and drizzle over the garlic butter.
Place in the oven for 40 minutes and bake until golden and crispy.
I always use a fine Microplane®  to grate the parmesan. For coating the chicken with the egg mixture and the dry ingredients, I always do this wearing a pair of latex gloves so as to really press the dry mix onto the chicken to get a good, even coating.
Following the global financial crash in 2008, Italy spent $65 million bailing out the Parmigiano Reggiano and Grana Padano cheese industries. But at least the industry didn’t resort to the tactics used by one unscrupulous seller convicted in 1969 of marketing grated umbrella handles as grated Parmesan.