Preheat oven to 180 degrees C/350 degrees F
If you’ve bought chicken breast, instead of tenderloin, cut it into strips of about 3 cm wide by 8 – 10 cm long.
Arrange 3 medium sized bowls. In the first bowl, place all the spices, breadcrumbs and parmesan and mix with a spoon to combine
In the second bowl, place the egg and milk and whisk with a fork until combined.
In the third bowl, place the plain flour.
Arrange the tenderloins on a plate and place the bowls in a row next to the tenderloins in the following order: Plain flour, egg wash, crumb mix
One at a time, coat in flour and shake off, dip in the egg wash, and press into the crumbs pressing down on both side. Set aside on a clean plate and repeat until all tenderloins are done.
Spray a roasting tray with oil and arrange the tenderloins. Apply another quick oil spray on top.
Bake for 25 minutes or until golden brown
Serve with a crisp garden salad and chips or sweet potato.