Parmesan and Paprika Crumbed Chicken

Crispy, crunchy, cheesy, peppery and totally delicious! Chicken fillets covered in a Parmesan and paprika crumb and simply fried.

Easy to do and far, far better than shop bought coated chicken.

Yield: 2Author: Jan Bennett

Parmesan and Paprika Crumbed Chicken

Crispy, crunchy, cheesy, peppery and totally delicious!

ingredients:

2 boneless skinless chicken breasts

5 tablespoons of flour

a good pinch of salt

a good amount of freshly ground black pepper

1 egg - lightly beaten

1/2 a tablespoon of water

1 slice of bread crumbs - made from the crust or better still Panko crumbs

1 tablespoon of paprika

unsalted butter

extra virgin olive oil

a good handful of freshly grated Parmesan

instructions

I like to lightly 'toast' the breadcrumbs in a dry frying pan - just to give them a tiny bit of colour and make them lovely and crunchy.

Place each chicken fillet between a large sheet of cling film. Using something flat and bashable then bash them a little (not too hard) until they are thinner.  Each fillets need to be about about 1/4 inch thick.

Whiz up the slice of bread (the crust is best) in a food processor.

Get yourself 3 plates all in a row.

Mix together the flour, salt, & pepper on the first plate.

Lightly beat the egg together with the water and pour onto the second plate.

On the third plate mix together the breadcrumbs, Parmesan and paprika.

Lay the chicken in the flour mixture and coat both sides.

Dip each side of the chicken into the egg mixture.

Coat both sides with the crumb, cheese mixture and paprika mixture, lightly pressing them in it to coat all over.

Heat a good sized knob of butter and a little olive oil (about 1 tablespoon of oil) in a frying pan large enough to cook both the chicken pieces at the same time.

Fry over a medium-low heat for 2 to 3 minutes on each side, until properly cooked through.

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