Parmesan Chicken Nuggets

I'm a sucker for a good healthy chicken nugget but my recent cooking experiment saw my kitchen overrun by family and friends wanting to get at the pan before they were even finished cooking .....

So it started like this.... Sunday night special is a regular roast up of fresh raw vegetables which we seriously look forward to - it's a meat free day each week. 

However, this week we just felt like a little something different. Perfect for any night of the week or leftovers for lunch the next day. I even use the leftovers in wraps AND they only take about 30mins. 


  • 1kg chicken tenderloins

  • 1 small pkt of shredded parmesan cheese (extra sharp is the best)

  • 1 cup of panko crumbs (or whatever breadcrumbs you have)

  • 3-4 farm fresh eggs (my beautiful friend supplies me these straight from her chooks) 

  • Olive oil


  • 1 medium sized bowl with breadcrumbs and parmesan cheese mixed together

  • 1 medium bowl with the eggs lightly beaten

  • 1 plate for the coated tenderloin


  • Wash the tenderloin in the eggs ensuring they are well coated

  • As you lift a handful from the bowl let the excess egg wash drip off

  • Transfer tenderloin to the breadcrumb and cheese mix and coat well

  • Place on plate ready for cooking

  • Continue to wash and coat the rest of the tenderloin

  • Place about a tablespoon of olive oil in a non-stick pan at high heat for about a minute (don't let the oil burn turn down the heat) 

    • Place the tenderloin in the pan allowing a little space between each piece

    • Cook till golden brown

    • If necessary drain on kitchen paper but usually this is not necessary

Serve with your favourite sauce, aeoli, or just as they come ..... oh and of course they go great with fresh roast vege