2 chicken breasts
2 eggs
100g breadcrumbs
30g parmesan
1 tablespoon chopped parsley
salt and pepper
3 tablespoons flour
sunflower oil for frying
1) Cut thick chicken breasts side on through the middle to make each slice not more than 1-1.5cm thick, then cut into smaller, medallion-size portion pieces if desired. Season chicken pieces all over.
2) In a shallow bowl, mix breadcrumbs, parsley and parmesan. Put flour into another bowl. And in a third bowl, beat the eggs.
3) Heat about 1cm of oil in a pan. Dip each chicken piece into flour, then egg, then breadcrums. Fry on each side until golden brown.
This is perfect picnic food, and can be served best with summer salad and fresh bread.
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