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.
You will need:
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
1 tablespoon of paprika
unsalted butter
extra virgin olive oil
a good handful of freshly grated Parmesan
How:
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.
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
1 tablespoon of paprika
unsalted butter
extra virgin olive oil
a good handful of freshly grated Parmesan
How:
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.
My mouth is watering at the sight of that gorgeous fried chicken!
ReplyDeleteMaria
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Looking great Jan! I often do this, and sometimes I turn it into Chicken Parmesa by adding a delicious tomato sauce and some Mozzarella cheese. Layered and baked it is oh so scrummy!
ReplyDeleteYOu can never really go wrong with this!
ReplyDeleteAfter all these years of blogging and cooking up a storm in my kitchen this chicken dish and it's variations are still comfort food to me:D
ReplyDeleteLove crumbed chicken and the parmesan in there maes it very hard to resist!!
ReplyDeleteYour recipe great looking Jan! Fried chicken is simple for me but with Parmesan cheese is make different and sound delicious!
ReplyDeleteExcellent! What a great recipe and I will be trying it! Thanks!
ReplyDeleteI am definitely saving this recipe for a weeknight dinner! Looks great Jan.
ReplyDeletethat looks so crispy and scrumptious !! congrats !! pierre
ReplyDeleteThis looks totally delish Jan!
ReplyDelete