Parmesan Crumbed Chicken

Ingredients
1/3 cup plain flour
2 eggs
2 cups fresh multi-grain breadcrumbs
1 lemon, rind finely grated
1/2 cup Biemme Grana Padano, grated
1/3 cup flat-leaf parsley leaves, chopped
800g chicken tenderloins, tendons removed, trimmed
Canola oil for shallow frying
Mashed potato, steamed green beans & lemon wedges to serve

Method
Preheat oven to 130C. Combine flour, salt & pepper on a large plate. Lightly whisk eggs in a shallow dish.
Combine breadcrumbs, lemon rind, parmesan, parsley, salt & pepper in a separate shallow dish.
Lightly coat chicken in seasoned flour, shaking off excess, then dip in egg, then breadcrumb mixture, pressing crumbs on gently with your fingertips to coat. 
Add oil to a large frying pan so it is 1cm deep.
Heat over medium-high heat until sizzling.
Cook chicken, in batch, for 2 minutes each side or until just cooked. Transfer to a baking tray and keep warm in oven.
Serve chicken with mashed potato, green beans and lemon wedges.