These cheesy Italian bites are an ideal snack for a summer party. Served with a zingy tomato salsa, they'll be a hit with all the family. Chill any leftovers and pack them into your picnic basket for a tasty treat on a day out.
- Preheat the oven, gas 7, 220°C, fan 200°C. Put the flour, egg whites and breadcrumbs on to 3 separate plates.
- Mix the Parmesan with the breadcrumbs until well combined. Dip each piece of chicken in the plain flour, then in the egg and then in the breadcrumbs, lightly pressing until the meat is well coated.
- Put the breaded chicken fillets on a lightly oiled baking tray. Drizzle or spray over a little olive oil. Bake for 12 -15 minutes until the breadcrumbs are crisp and the chicken is cooked through, with no pink showing when cut open.
Tip: Serve with a fresh tomato salsa. Chop 1 large tomato into small pieces, mix with 1/2 thinly sliced spring onion, a good handful of chopped coriander, 1/2 lime zested and juiced and season to taste, if you like.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.