- 2 eggs
- 1 ½ cups (135g) panko breadcrumbs
- 1 cup (30g) Perfect Italiano™ Extra Sharp Parmesan, finely grated
- Salt and pepper
- 8 medium chicken drumsticks, skin on
- 1/3 cup (80ml) vegetable oil
- 700g tomato passata with basil and oregano
- 200g Perfect Italiano™ Perfect Melt cheese
| - Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper
- Lightly whisk the eggs in a shallow dish with ¼ cup water
- In a large mixing bowl combine the panko breadcrumbs and Parmesan cheese and season well with salt and pepper
- Working with one drumstick at a time, dip in the egg, then breadcrumb mixture, pressing the crumbs on gently with your fingertips to coat. Set aside
- Heat half of the oil in a large frying pan, over medium-high heat. Cook half of the drumsticks for 3 minutes on each side, or until golden and crisp. Transfer to the lined tray and repeat with the remaining oil and chicken
- Meanwhile, spread the tomato passata over the base of a 1.5 litre (6 cup capacity) ovenproof dish. Arrange the drumsticks over the tomatoes and top with Perfect Melt cheese
- Return to the oven and bake for 15-20 minutes, or until the cheese is melted and chicken is cooked and golden. Serve warm with a fresh salad
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