The chicken in the recipe is so delicious and juicy your friends
will be fighting over it!
This make ahead dinner can be used alongside
my Dauphinoise potatoes for a deceptively easy yet impressive meal.
This could be served with a simple side
salad if you were looking to keep it light.
This recipe is actually quite simple to
cook and looks much more impressive than it actually is. I won't claim this
recipe is too healthy but it is definitely tasty!
I found it much easier to flatten the chicken, without the aide of a meat mallet (because really, who has a meat mallet handy), by putting the meat between two chopping boards then just using a rolling pin to press the meat.
It's important to complete this stage as it increases the surface area which means more tasty breadcrumbs!
I actually did most of the preparation way before dinner time. It actually helps the breadcrumbs stick if you leave them to chill for a few hours!
It's a little sickening how much butter you have to use to fry these bad boys but just go with it; it'll be worth it!
Make sure that the breadcrumbs are golden and toasty before you take them out the frying pan. You're looking for an even colour and for the crumbs to be very cripsy!
Even after bashing the chicken breasts out a bit I find it hard to cook the chicken thoroughly with just a shallow fry, so I like to bake mine for around 5-10 minutes.
RECIPE
Makes 4 portions
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
4 chicken breasts
2 slices of bread, blitzed into crumbs
15g fresh parsley, finely sliced
Sea salt
Freshly ground black pepper
1 egg
50ml milk
75g plain flour
100g salted butter
Method:
Place chicken breasts on chopping board
and place a smaller chopping board on top of them.
Using a rolling pin bash the top chopping
board until the breasts are flattened.
Put the breadcrumbs, herbs, salt and
pepper in a wide shallow bowl and mix together well.
In another shallow bowl combine the milk
and eggs and lightly beat
Put the flour in a separate third bowl.
Dip the chicken into the flour to coat,
then the egg mix and finally the bread crumbs. Press as much breadcrumbs into
the chicken as possible.
Don't be afraid to get your hands dirty!
Continue until all the chicken is coated.
At this stage you could put the coated chicken into the fridge if you wished to
continue cooking later.
Turn the oven to 180C/Gas 4
Heat the butter in a large frying pan over
a medium heat. Place enough chicken in the pan to cover the base, but be
careful not to overcrowd. Cook for 3-4 minutes on each side, or until golden
and crispy. You may need to do this in batches.
Once the chicken has been cooked put all
the breasts on a tray and bake for another 10 minutes.
Cut each breast diagonally and stack the
halves. This is ideal served with my easy Dauphinoise potatoes and some steamed kale.
How did you get on with this recipe? Let
me know!
No comments