Parmesan Crusted Chicken with Quick Giardiniera

Make the quick giardiniera first. Add the frozen cauliflower, broccoli, and carrots to a saucepan, cover with boiling water, and bring back to a boil. Cook for 4 minutes, or until just tender, then drain well. In the same pan, combine 150 ml water, the white wine vinegar, caster sugar, and 1 1/2 tsp salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat, stir in the oregano and drained vegetables, and set aside to cool while you prepare the chicken.

Heat the oven to 240C (220C fan/gas 9). Warm 2 tbsp olive oil in a frying pan over medium-high heat, then add the breadcrumbs and toast for 3 to 5 minutes until golden, stirring often so they do not burn. Transfer to a bowl and let cool slightly. Put the flour in one shallow bowl. In a second bowl, whisk together the yogurt and milk. In a third bowl, mix the toasted breadcrumbs with the garlic granules, grated Parmesan, dried mixed herbs, a generous pinch of salt, and black pepper.

Place the chicken breasts between sheets of baking parchment and pound them to an even 1 cm thickness. Coat each piece in flour, dip into the yogurt mixture, then press into the breadcrumb mixture until fully covered. Arrange on a lightly oiled baking tray and drizzle with the remaining 2 tbsp olive oil. Bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through to 75C in the thickest part. Spoon some giardiniera over the chicken and serve with boiled new potatoes, if using.