Crumbed chicken

Juicy chicken in a crispy cheesy coating.
 
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Recipe from: 19 July 2011
Preparation time: 10 mins
Cooking time: 5 mins
 
 

Ingredients

 
  • 4
    large chicken breasts
  • 3
    eggs, beaten
  • 2
    cup
    breadcrumbs
  • 1
    cup
    finely grated Pecorino or Parmesan cheese
  • 1
    tsp
    salt
  • 1/2
    tsp
    paprika
  • fresh lemon to serve
Servings: Change Serving
 
 

Method

 
Place a large frying pan over a medium heat.
Place the chicken breasts between two sheets of cling-wrap and thin out with a rolling pin or mallet.
Combine the breadcrumbs with the cheese, salt and paprika. Place this in a shallow, wide bowl.
Place the beaten eggs in a similar bowl (big enough to dunk the chicken into).
To coat the chicken, dunk it first into the egg mixture and then place into the crumbs, coating the chicken well and patting down the crumbs.
Place the chicken in the frying pan and allow to fry for 2 minutes per side until the crumbs are crispy and the chicken is cooked through but still moist.
Serve hot with fresh lemon.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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