	4 to 5 oz White Bread 120 grams, day old bread
	3/4 cup Parmesan Cheese grated
	2 tbsp Parsley fresh, chopped finely
	2 tbsp Tyme fresh, chopped finely
	2 Eggs
	1 tbsp Milk
	1/3 cup Flour
	18 oz Chicken Breast skinless fillets or tenderloins
	1/2 cup Olive Oil
	to taste Salt
	to taste Black Pepper

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Parmesan and Herb Crusted Chicken

Cuisine:

This was one of the recipes given to us by our family in Australia when they were visiting us in the United States.

Ingredients

This was one of the recipes given to us by our family in Australia when they were visiting us in the United States.

1 Done	Cut bread into small pieces and place in a food processor until fine breadcrumbs are formed. Mix breadcrumbs, Grated Parmesan Cheese, herbs, salt and pepper together before placing on a flat dish.
2 Done	In a smaller bowl, beat the eggs and milk together. Spread the flour out over a benchtop or tray.
3 Done	Remove any fat and white tendons from the chicken, before cutting into smaller strips. Place under plastic wrap, and with a rolling pin or mallet, gently flatten.
4 Done	Coat each piece in flour, before dipping in the egg mixture. Then coat liberally with the breadcrumb mixture, shaking any excess off. Repeat with remaining chicken pieces, before refrigerating for 30 minutes.
5 Done	Heat oil in fry pan over medium heat, and fry the chicken in batches until cooked through and coating is golden brown.