Mustard & parmesan- crumbed chicken

Method 1

Ingredients

1 tbsp Dijon mustard

200g low-fat natural yogurt

30g parmesan

finely grated

100g soft white breadcrumbs

2 tsp dried mixed herbs

1 lemon

zested and juiced

1½ tbsp olive oil

1kg skin-on, bone-in chicken drumsticks

500g baby potatoes

halved

320g green beans

step 1

Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Combine the Dijon mustard and yogurt in a bowl and season. In a second bowl, mix the parmesan, breadcrumbs, herbs and lemon zest. Drizzle over 1 tsp of the olive oil, season and toss. Dip the chicken in the yogurt mix, then the breadcrumbs and coat well. Put on the baking tray. Toss the potatoes with 2 tsp of the oil and add to the tray. Bake for 40-45 mins until the chicken is cooked.

step 2

Meanwhile, toss the green beans in the remaining oil and season. Fry over a medium-high heat for 5 mins, until browned then squeeze in a bit of lemon juice before serving.

Method 2

🧀 Ingredients

Chicken:

4 chicken breasts (or thighs, boneless & skinless)

Coating:

½ cup grated parmesan cheese

¾ cup breadcrumbs (panko for extra crunch)

1–2 tbsp fresh parsley (chopped, optional)

1 tsp garlic powder

½ tsp paprika

Salt & black pepper to taste

Mustard layer:

2–3 tbsp Dijon mustard (or wholegrain mustard for texture)

1 egg (optional, helps coating stick better)

Other:

2–3 tbsp olive oil (for baking or frying)

🍗 Instructions

Prep the oven (if baking)

Preheat to 200°C and line a tray with baking paper.

Prepare coating mix

In a bowl, combine parmesan, breadcrumbs, parsley, garlic powder, paprika, salt, and pepper.

Prepare chicken

Pat chicken dry. Lightly season with salt and pepper.

Add mustard layer

Brush each piece generously with mustard.

(Optional: dip into beaten egg after mustard for extra adhesion.)

Crumb the chicken

Press chicken into the parmesan breadcrumb mixture until fully coated.

Cook:

Bake: Place on tray, drizzle with olive oil, bake 20–25 minutes until golden and cooked through.

Pan-fry: Heat oil over medium heat, cook 5–6 minutes per side until crispy and done.

Rest & serve

Let rest a few minutes before serving.

🍽️ Serving ideas

With roasted potatoes or fries

Fresh green salad with lemon dressing

Steamed veggies or creamy mash

🔥 Tips

Panko breadcrumbs = extra crunch

Finely grated parmesan helps the crust stick better

Add lemon zest to the crumbs for a fresh kick

For extra crispiness, finish under the grill (broiler) for 2–3 minutes

Comments

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