• 1 teaspoon dried mixed herbs
  • 2 cups (200g) fresh wholemeal breadcrumbs
  • salt and cracked black pepper
  • flour, for dusting
  • 2 eggs, lightly beaten
  • 3 chicken breasts, trimmed and cut into 3cm cubes
  • lemon wedges, to serve
  • Preheat oven to 210°C. Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well.
  • Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.