Super crunchy grilled chicken schnitzel

Serves 4

■ 3 cups (210g) fresh sourdough or wholemeal breadcrumbs

■ 2 1⁄2 tbsp extra virgin olive oil, plus extra for drizzling

■ 3⁄4 cup (60g) parmesan, finely grated (for a golden crumb)

■ 1 tbsp fresh thyme leaves (tiny and yum)

■ Sea salt and cracked black pepper, to taste

■ 4 x 180g chicken breast fillets, trimmed

■ Store-bought, oven-baked fries and salad, or bread rolls, mayonnaise and lettuce, to serve

Preheat the oven grill (or broiler) to high. Place the breadcrumbs, olive oil, parmesan, thyme, and salt and pepper into a bowl and mix to combine.

Place the chicken between 2 sheets of nonstick baking paper and, using a rolling pin or meat mallet, pound the thick end of the chicken until it is 2cm thick (this helps it cook evenly).

Place the chicken on a greased baking tray, and top generously with the crumb mixture, using your fingertips to press it onto the chicken. Drizzle with a little extra olive oil and grill for 6-8 minutes, or until it is cooked through, and the crumbs are golden. With oven gloves on, remove the chicken from the oven. Serve with a simple salad and oven-baked fries, or in a bread roll with mayonnaise and lettuce.