Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
Step 2
Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan, if using, into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the fillets to a plate as you go. Will keep covered and chilled for a day, or frozen, stacked between sheets of baking parchment, for three months.
Step 3
To cook, heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3-4 mins on each side (add an extra 1 min each side if cooking from frozen) in batches if needed, until golden and crisp. Lift onto kitchen paper to drain, then serve with lemon wedges on the side, if you like.
Your folders
foodnetwork.com
4.9
(37)
35 minutes
Your folders
preppykitchen.com
5.0
(1)
20 minutes
Your folders
thekitchn.com
Your folders
delish.com
Your folders
culinaryhill.com
5.0
(6)
25 minutes
Your folders
saltandlavender.com
5.0
(1)
20 minutes
Your folders
askchefdennis.com
5.0
(2)
6 minutes
Your folders
allrecipes.com
4.6
(56)
15 minutes
Your folders
today.com
3.7
(57)
Your folders
allrecipes.com
30 minutes
Your folders
giadzy.com
28 minutes
Your folders
bbc.co.uk
30 minutes
Your folders
thekitchn.com
30 minutes
Your folders
soscuisine.com
4.0
(112)
10 minutes
Your folders
insanelygoodrecipes.com
5.0
(1)
15 minutes
Your folders
somethingsweetsomethingsavoury.com
4.8
(26)
25 minutes
Your folders
giadzy.com
5.0
(1)
20 minutes
Your folders
cookthestory.com
14 minutes
Your folders
myfoodandfamily.com