Crispy and juicy
Serves 4
30 minutes
ingredients
Chicken breasts 400g
Plain flour 50g
Egg 2 medium
Panko breadcrumbs 100g
Sesame seeds 3 tbsp
Nigella seeds 2 tbsp
Parmesan 15g
Butter 20g
Lemon 1
method
1. Place a chicken breast between 2 pieces of cling film and bash with a rolling pin until thin (about 1cm). Repeat with the rest.
2. Dust a plate with the flour and sprinkle some salt and pepper into it. In a bowl crack the eggs and beat. On another plate, mix the breadcrumbs with the sesame and nigella seeds and parmesan evenly.
3. Dip the chicken breasts one by one into the flour, the egg and then into the breadcrumbs, making sure you press the chicken in and completely cover with the breadcrumb mix.
4. Cover the breaded breasts with clingfilm and refrigerate for 10 mins.
5. Heat a large knob of butter in a wide pan until bubbling. In batches fry the breasts on both sides until golden brown and cooked through (about 8 mins).
6. Cut the breasts into slices and serve with a lemon (and some aioli if desired!)
7. Eat and enjoy!
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