Who doesn’t like anything coated in breadcrumbs and gently fried in oil or butter!!? In particular this is usually a favourite with kids…the crunchy coating always seems to be a winner!
It’s quick to prepare you just need to be organised and have your bowls etc set up before you start the process. The key to this is to flatten your chicken out so that it tenderizes the meat and also means less cooking time.
I use panko breadcrumbs for this as apparently they absorb less fat which is important if you’re frying these in oil or butter!
You can prepare these ahead of time and leave in the fridge covered until you’re ready to cook so this can be a super easy meal especially if you’ve got hungry kids round your ankles at tea time!
So first thing to do is to get 3 bowls ready.
- One bowl for flour which you need to season and then gently mix
- One bowl with egg which you need to lightly beat
- One bowl for breadcrumbs and then add some grated parmesan about half and half breadcrumb to parmesan and some lemon zest from 1/2 lemon.
Also make sure you line a baking sheet with greaseproof paper if you’re not cooking these straight away.
Now you’re ready to prep your chicken breasts so grab yourself some cling film. Place your chicken breast onto one half of the cling film and then cover with the other half. Now it’s time to bash the chicken!! So grab yourself a rolling pin and bash until half the thickness and twice the size! This is good for getting the stresses of the day out of your system!
Once the chicken is flattened and tenderized you simply need to coat it in the flour, then the egg and finally the breadcrumb mix. Once you’ve done that pop it onto a pre-lined baking tray. Repeat for any other chicken breasts you have and then cover the chicken and pop into the fridge until you’re ready to cook.
To cook simply remove from the fridge 20 minutes or so beforehand and then gently fry in a little oil, both sides until the chicken is cooked through and the breadcrumbs are lovely and browned.
Serve with potato wedges and peas!…or mash and green beans?…or for a more adult version serve with a lovely green salad and a squeeze of lemon juice over the top!
So to recap what you need:
- Chicken breasts – 1 per person or 1 breast should do 2 small children
- Panko breadcrumbs – 1 cup
- Parmesan – 1 cup
- Lemon Zest – 1/2 lemon
- Egg – lightly beaten
- Flour – 1/2 cup, seasoned
- Potatoes – for wedges
- Peas or other veg of your choice
- Olive oil
What you need to do:
- If you’re making potato wedges with this you need to prep these first, simply cut the potatoes into wedges and pop onto a baking tray lined with greaseproof paper, drizzle with some oil and a little salt and if you like some smoked paprika (optional). Pop into a preheated oven at 180C for around 40 minutes.
…but for the chicken here’s the process
- Pre-line a baking tray with greaseproof paper. Set up 3 bowls, 1 with egg, 1 with flour and the last one with the breadcrumbs, lemon zest and parmesan
- Take your chicken breast and sandwich it between some cling film. Now grab yourself a rolling pin and then bash your chicken breast until half the thickness.
- Now take your chicken and dip into the flour, then the egg and finally the breadcrumbs making sure your chicken is fully coated.
- Now pop the chicken onto the baking tray and pop into the fridge to firm up for half an hour or until needed.
- When you’re ready to cook heat a large frying pan with some oil. When it’s heated up pop your chicken in and cook for a few minutes until browned on one side and then flip over to cook the other side. It’s ready when the chicken is cooked through and the breadcrumbs are browned.
- Serve with some potato wedges and veg of your choice!
Hope you and your little ones enjoy this!