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Chicken With A Parmesan And Herb Crust
Ingredients
- 4 x chicken breasts, skinned and boned (2 whole)
- 8 Tbsp. fresh white breadcrumbs
- 85 gm grated parmesan cheese
- 1 Tbsp. minced basil
- 1 Tbsp. minced oregano
- 1 Tbsp. minced parsley
- 1 x egg
- 3 1/2 Tbsp. lowfat milk
- 2 Tbsp. extra virgin olive oil
- 55 gm unsalted butter Salt and pepper
Directions
- If preparing the chicken yourself, skin the breasts, trim off any residual fat or possibly cartilage and put them, one at a time, between sheets of cling film and, with a rolling pin, beat out gently into thin escalopes.
- Put the breadcrumbs, parmesan and herbs in a bowl. Season with 1/2 tsp salt and 1/4 tsp pepper. Mix together well. In another bowl, whisk the egg, then whisk in the lowfat milk.
- Pass each flattened breast through the egg mix, allowing excess to drip back into the bowl, then press it into the coating mix, first one side and then the other.
- Press down with the palm of your hand to ensure an even coating and transfer the breasts to a tray, not touching (if they sit on top of each other they tend to go soggy).
- Put 1 tbsp of the oil in a large frying pan over a medium heat. When warm, swirl in half the butter and, as it sizzles, carefully lay in 2 chicken pcs.
- Give them 2-3 min on each side. Keep hot in a low oven while you cook the others. Alternatively, use 2 pans and cook in tandem.
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