Diced Chicken Breast


120ml Cup Vegetable Oil
900g Fresh Meats Diced Chicken Breast
130g Panko Breadcrumbs
70g Parmesan Cheese, freshly grated
1/2 tsp Garlic Powder
1/2 tsp Smoked Paprika
1 Cup Plain Flour
2 Eggs, beaten
Freshly Ground Pepper
Fresh Parsley


Heat the oil in a large skillet pan over medium heat.

In a large bowl, combine the panko breadcrumbs, parmesan cheese, garlic powered, smoked paprika and salt and pepper.

Toss the chicken in the flour, then dip into the beaten eggs and finally coat in the combined mixture.

Add the chicken to the hot pan and cook until evenly golden and crispy, about 5 – 7 minutes.

Transfer to a paper towel-lined plate.

Serve garnished with some extra Parmesan and fresh parsley.