Breaded chicken fillet

For a raw fillet, heat the oven to 200°C (180°C fan) and bake on a lightly oiled, preheated tray for about 20–25 minutes, turning once. Check the thickest part reaches 75°C; thicker pieces may need longer.

Bake or reheat the fillet on a wire rack, or on a hot tray, rather than letting it sit in its own steam. A light spray of oil helps the crumbs brown; avoid covering it with foil.

Cool leftovers promptly, cover and refrigerate, then eat within two days. Freeze cooked portions in an airtight container; thaw in the fridge and reheat until piping hot throughout.

Serve it with chips and peas for a familiar meal, or slice it into a sandwich with lettuce, tomato and mayonnaise. A sharp coleslaw or lemony salad balances the crunchy coating.

Reheat it in an oven at 180°C for about 10–15 minutes, turning once, until piping hot in the centre. The microwave warms it quickly but softens the coating.

Cut into the thickest part or use a food thermometer: the centre should reach 75°C, with no raw-looking meat. Keep raw chicken and its juices away from cooked food and wash hands and utensils after handling.