- 2 boneless skinless chicken breasts
- 1/2 a cup of plain flour
- a little salt
- a little freshly ground black pepper
- 1 large egg – beaten
- 1/2 a tablespoon of water
- 3/4 of a cup of Panko (Japanese breadcrumbs)
- unsalted butter
- extra virgin olive oil
- 1/2 a cup of freshly grated Parmesan
I like to lighty ‘toast’ the panko crumbs in a dry frying pan – just to give them a tiny bit of colour and also they’ll then be even more crunchy.
First get yourself 3 plates all in a row.
Put each chicken fillets 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.
Now combine 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 Panko crumbs and the Parmesan.
Now coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the crumb and cheese 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 hold both the chicken pieces at the same time.
Cook over a medium-low heat for 2 to 3 mins on each side, until cooked through.
Serve immediately with whatever takes your fancy. I served mine with salad and the lemon vinaigrette.