My Haloumi Crumbed Chicken


  • 1kg chicken fillets, thinly sliced
  • 2 eggs, whisked
  • 3/4 cup breadcrumbs
  • 120gm haloumi, coarsely grated
  • 1/4 finely chopped flat-leaf parsley
  • 1 tbs finely chopped chives
  • spray oil


  1. Place the eggs in a shallow dish.
  2. Combine the breadcrumbs, haloumi, parsley and chives on a plate.
  3. Dip the chicken in the egg mixture, then press in the breadcrumb mixture, turning to coat.  Transfer to a plate and place in the fridge for 10 minutes to chill.
  4. Grease a large frying pan with spray oil and place over medium heat. Cook the chicken for 5 – 6 minutes on each side or until golden brown and cooked through. Serve with your favourite salad or vegetables.


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