Chicken Goujons in a Parmigiano-Reggiano and Oregano Crust

Chicken Goujons in a Parmigiano-Reggiano and Oregano Crust

Reading Time: 6 minutes


Britain’s love affair with chicken seems to be a lasting one. Since the end of post-war rationing, Britain experienced a steady increase in consumption of poultry. Nowadays chicken meat is more or less a staple, not least due to the popularity of fast food restaurants and their chicken nuggets. Usually combined with French fries, chicken nuggets or goujons, can however make a wonderful pairing with healthy salad. The goujons are easy to cook and just as fast to prepare at home than waiting in line to fetch takeout. Another bonus is that you will know exactly what’s in your food. For best meat quality, opt for organic, free-range meat to ensure best flavour quality and rearing practice.

This home-made version of chicken nuggets boasts with authentic ingredients and full flavours, pairing nutty, umami Parmigiano-Reggiano and fragrant oregano with succulent chicken breast. Serve on a bed of mixed leaf salad and lunch is sorted.



For 2 portions


2 free-range chicken breasts, approx. 145g each, cut into 11-12 pieces

1 medium-sized egg

5 heaped tbsp. finely grated Parmigiano-Reggiano

5 tbsp. bread crumbs

2 tbsp. flour

1heaped tsp. oregano

1 clove of garlic

Salt, pepper and dried chili flakes to taste

Vegetable or olive oil for frying

Mixed leaf salad and cucumber to serve (Dressing: Extra virgin olive oil, lemon juice, mustard, salt, pepper)


What you’ll need:


Chopping board, ideally glass for handling the raw meat

Large kitchen knife

3 deep plates/ bowls

1 regular plate





Frying pan (with lid)

Kitchen tongs or spatula

Kitchen roll (for drying off excess oil)

Baking tray, lined with non-stick baking paper

Small bowl (for salad dressing)




  1. Prepare the deep plates for battering the chicken strips. The first bowl contains flour. For the second bowl, crack an egg and use a fork to beat it. For the third bowl, mix breadcrumbs, Parmigiano-Reggiano cheese, oregano, garlic, a pinch of salt and dried chili flakes as well as a dash of black pepper. Place a piece of kitchen roll on a plate which will dry off the excess oil from the chicken goujons after frying.
  2. Chop the chicken breast into 11-12 equally sized pieces.
  3. Note: Be careful when handling raw chicken. Do not wash the chicken breasts and keep them separate from cooked foods. Use separate kitchen utensils for raw poultry. When cleaning your kitchen utensils and work surfaces after handling raw meat, especially chicken, make sure to be as thorough as possible. Use antibacterial cleaner for all work surfaces and kitchen utensils to avoid any contamination (and cross-contamination) with salmonella or any other pathogens.
  4. Take each of the chicken strips with a pair of kitchen tongs and dip them first into the flour and then the beaten egg before rolling them in the breadcrumb and Parmesan mixture. Make sure that every bit of the chicken piece is covered.
  5. Heat up vegetable oil (or any other oil suitable for frying) in a frying pan (the pan should be covered in 1-1.5cm of oil). Fry the pieces until golden brown and use the tongs to turn them over.
  6. Note: The frying process may create some smoke and strong cooking smells, so make sure to cover the pan with a lid and have adequate ventilation systems in place, such as a range hood or an open window. The smell of frying oil can also penetrate clothes, so make sure to keep away any delicates from the kitchen during the cooking process.
  7. After frying, place the chicken goujons on a plate and dab off excess oil with kitchen roll.
  8. Pre-heat the oven to 180°C (fan)/ Gas mark 5. Place the chicken pieces on a baking tray and cook for a further 10 minutes in the oven. The chicken is cooked thoroughly as soon as it does not appear translucent and of a slightly pinkish colour anymore.
  9. Prepare a handful of mixed salad leaves per portion and mix 1 tbsp. extra virgin olive oil, 3 tbsp. water, 1 tbsp. lemon juice, ½ tsp. Dijon mustard and a dash of salt and pepper for the dressing. Divide the chicken goujons into two portions and add to the salad leaves. Drizzle with dressing and some more olive oil. Add a sprinkle of Parmigiano-Reggiano and garnish with cucumber slices.


(Credit to: Castelli/Parmigiano for these beautiful recipes)


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Spinach & Parmesan Mini Quiches

Spinach & Parmesan Mini Quiches

Reading Time: 4 minutes


Spinach & Parmesan Mini Quiches


Mostly utilized in Italian-themed dishes such as pasta or pesto, Parmigiano-Reggiano cheese is much more versatile though and can add unique flavour to all kinds of dishes. The strong flavour of fresh goat’s cheese and the umami flavour of Parmesan cheese enhance the eggs and spinach used in this recipe for Mini Quiche Tartlets exceptionally well. Paired with walnuts and seasoned with aromatic nutmeg, these mini quiches bring a flavour explosion to the taste buds. The size of these tartlets not only proves to be the perfect individual portion for an elaborate brunch with one savoury treat after the next, it is also ideal as a lunch treat, served alongside baby leaf salad or fresh rocket.



For 6 tartlets, ø12cm


For the base:

125g plain white flour

100g wholemeal flour

150g butter, salted (extra butter for greasing and for the pot)

1.5 tsp. baking powder


For the filling:

3 medium-sized eggs

150g fresh goat’s cheese

180ml milk

125g fresh spinach (approx. 110g after cooking)

50g walnuts, chopped

Salt, black pepper and ground nutmeg to season


Fresh rocket to serve

Olive oil to serve


What you’ll need:

Flat baking tray to carry the tartlet moulds

6 tartlets (ø12cm), ideally made from silicone (if moulds are metal, use butter for greasing)

Kitchen scales



Strainer or colander

Mixing bowl



Large spoon for stirring

Chopping board




  1. In a mixing bowl, combine the flours with baking powder. Cut salted butter into small cubes and add to the mixture.
  2. With your hands to knead the dough until the crumbs form a uniform mass. Divide the dough into 6 portions.
  3. Place the tartlet moulds on a flat baking tray. Press each dough portion firmly and evenly into the moulds. In case you use moulds other than silicone, grease them with butter first. Chill the pastry in the fridge for 30 minutes.
  4. In the meantime, wash the spinach thoroughly and drain by using a strainer or colander. Heat a pot with a teaspoon of butter. Add the spinach leaves and half a teaspoon of ground nutmeg. Cook the spinach for several minutes until the leaves are wilted. Let it cool.
  5. Prepare the quiche filling by combining eggs, fresh goat’s cheese and milk in a mixing bowl. Whisk the mixture thoroughly. Add a dash of sea salt, half a teaspoon of black pepper and another half teaspoon nutmeg to season.
  6. Chop the walnuts into small pieces and stir into the egg mixture. Add the seasoned cooked spinach to the bowl as well, but make sure to drain access water.
  7. Pre-heat the oven to 180°C (fan, middle rack).
  8. Take the tartlets from the fridge and carefully fill them with the egg mixture.
  9. Bake them for 30 – 40 minutes.
  10. Serve with a drizzle of olive oil and a side of fresh rocket.



(Credit to: Castelli/Parmigiano for these beautiful recipes)


Recipe: Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Recipe: Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Reading Time: 1 minute


This flaky delight couples sweet leeks, fresh asparagus, succulent pancetta and nutty Parmigiano-Reggiano with an egg! Pleasing both the eye and the appetite, these delicious tarts are perfect for a celebratory brunch or lunch or even a picnic. Enjoy hot or cold!


Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Yield: 2

Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts


  • 1 ready-made puff pastry sheet
  • 1 large leek or two small ones
  • Butter (approx. 15-20g for sautéing the leeks and another 10g for the asparagus)
  • 70g pancetta cubes
  • 125g asparagus tips (between 6-8 stalks per tart)
  • 50g grated Parmigiano-Reggiano
  • 3 eggs (2 medium or large and one small for glazing the edges of the dough)
  • Cracked black pepper and salt to taste
  • Parsley (optional)


  1. Pre-heat the oven.
  2. Unroll a sheet of ready-made puff pastry. Cut the dough in half. Then roll up each side to create a barrier of about 1-1.5cm width.
  3. Alternatively, instead of rolling up the sides, take a knife and lightly score a smaller rectangle into the dough. With a fork, prick the inside of the rectangle of each tart.
  4. Place the tarts in the oven and bake on the middle-rack for about 10 minutes at 190°C (fan) or Gas Mark 5 and then another 10 minutes on low heat (100°C, Gas Mark 1).
  5. In the meantime, wash the leeks and cut into thin slices.
  6. Place the slices in a colander and separate all individual rings by pushing them out with your fingers. Then wash the rings again under cold water.
  7. Melt butter in a pan. Then add the pancetta cubes and let them sizzle for a minute.
  8. Add the leek rings and cook until soft. Add a dash of salt if needed (the pancetta already adds saltiness) and some black pepper.
  9. Place the cooked leeks on a plate to cool.
  10. In the frying pan, melt some more butter. After washing the asparagus and cutting off the wooden lower part, place the stalks in the pan and sauté them for several minutes to slightly soften them. Take them off the heat and let them cool.
  11. Remove the tarts from the oven. If the middle of the dough has risen, take a fork or tablespoon and carefully push the dough down and let the risen edges stay up. Then divide the cooked leeks among the two tarts.
  12. Sprinkle half of the grated parmesan on top.
  13. Place either 3 or 4 sautéed asparagus stalks on the left and right side of each tart. T
  14. hen carefully crack open one egg over the middle of each tart.
  15. Crack the third egg in a bowl and whisk with a fork. Take a pastry brush and coat the edges of each tart with the egg for better browning in the oven.
  16. Place the tarts in the oven and bake for a further 15-20 minutes until the eggs are cooked. If after 10 minutes in the oven the edges are getting too dark, reduce the heat and leave in the oven for the remaining time.
  17. Remove from the oven and serve with parsley (optional). The tarts can be enjoyed warm or cold.

With thanks to

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Recipe: Crispy Egg & Parmesan Breakfast Buns

Recipe: Crispy Egg & Parmesan Breakfast Buns

Reading Time: 3 minutes


Crispy Egg & Parmesan Breakfast Buns

Easter is fast approaching – the festive period where eggs are being served up in abundance. In case your Easter weekend is still in need of the perfect breakfast food to kick off the celebrations with, try these quick and easy Egg & Parmesan Breakfast Buns. Crunchy on the outside, warm and gooey within, these special bakes are not only quick and effortless to prepare but also incredibly tasty thanks to the sharp and nutty flavour from the Parmesan and the saltiness from the cured ham. Let the celebrations begin!


Ingredients:For 4 Buns

4 bread rolls

4 tsp. crème fraiche

4 slices Parma ham or similar

4 small eggs

70 – 100g Parmigiano-Reggiano cheese, grated

Bunch fresh chives (alternatively parsley)

Black pepper to season


What you’ll need:

Baking tray with non-stick baking foil


Chopping board

Large bread knife

Sharp small knife





  1. Preheat oven to 180°C (fan, middle-rack)
  2. Use a bread knife to cut the tops off the bread rolls, but make sure not to cut too low as there needs to be enough space for the egg without risking spillage.
  3. Scoop out the centre. Use a small sharp knife to cut around the edges before scooping out the centre.
  4. Fill each bread roll with a slice of cured ham, a teaspoon of crème fraiche and a raw egg. Then sprinkle some cracked black pepper on top, fresh chives (I use scissors to cut them) and a handful of grated Parmigiano-Reggiano cheese. Put the top back on each roll and sprinkle some more Parmesan on top.
  5. Place the filled Breakfast Buns on a baking tray that has been lined with non-stick baking paper. Take some extra baking paper or aluminium foil to cover the buns as they would burn too easily if left uncovered.
  6. Bake in the oven for 10-20 minutes (depending on how runny the egg yolk should be). Check frequently to avoid burning of the buns but also whether the egg is set.
  7. As soon as the egg is cooked, remove from oven and serve immediately.



(Credit to: Castelli/Parmigiano for these beautiful recipes)


Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Reading Time: 2 minutes


These oven-roasted sweet potato wedges served with a generous amount of fresh, home-made basil mayonnaise are the perfect comfort food. It is creaminess topped with more creaminess – and truly bursting with flavor! The tangy basil as well as the umami parmigiano reggiano adds extra character to the savoury condiment, making it even more delectable. Making a home-made mayonnaise seems a daunting task, but is actually very simple and quick to whip up. This silky basil and parmesan mayonnaise is an irresistible dip and can be combined with a wide variety of dishes. Why not use it as a sandwich spread or, instead of tartar sauce, to complement a fish course?

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Yield: 4

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise


  • 4 midsized sweet potatoes
  • Olive oil for frying
  • Sea salt
  • 2 egg yolks
  • 1 tsp. Dijon mustard
  • 2 tsps. lemon juice
  • 250ml extra virgin olive oil
  • Large handful of fresh basil leaves
  • 35g grated parmigiano reggiano
  • Salt, pepper to taste


  1. 1. Prepare the sweet potato wedges. Scrub the sweet potatoes under running water, then remove any spots or dry edges from the skin. Cut them into chunks and place the wedges on a non-stick baking tray, rub the potato pieces with olive oil and sprinkle sea salt on top. Bake in the oven, middle rack, fan 180-200°C or gas mark 5, for about 45 minutes until soft.
  2. 2. Please note: Before preparing the mayonnaise, make sure that all the ingredients you´ll need have room temperature.
  3. 3. Take a mixing bowl, add the egg yolks to it along with mustard, lemon juice and a dash of salt and pepper. With a hand mixer, combine all ingredients well.
  4. 4. Take a herb chopper (small blender) and combine fresh basil, grated parmigiano reggiano and 50 ml extra virgin olive oil. Alternatively, use a stick blender and combine the ingredients in a high rimmed bowl. Blend the ingredients well. Set aside.
  5. 5. Take the hand mixer and whisk the egg-mustard mixture on middle speed while very slowly pouring the remaining 200 ml of extra virgin olive oil to the bowl. Make sure not to rush the procedure as the egg may curdle otherwise. With a steady speed, the mixture should become thick and smooth. Once the oil is used up, carefully add the basil and parmesan oil. Combine well.
  6. 6. Serve the mayonnaise immediately. If the sweet potato wedges are not ready once the mayonnaise is prepared, store it in a sterilized glass jar or a vacuum seal plastic tub in the fridge. Because the mayonnaise is made with raw eggs, it should not stay uncovered and outside the fridge for too long. It can go off very easily, so make sure to keep it cool and finish it off within 3 days.

(Credit to: Castelli/Parmigiano for these beautiful recipes)

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