Polenta-crumbed chicken

Recipe from: 23 June 2015
recipes, chicken, easy

Ingredients 8
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 4
    chicken-breast fillets
  • 3
    ml
    mustard powder
  • 100
    ml
    flour
  • 1
    egg, lightly beaten
  • about 150ml fine polenta
  • 50
    ml
    canola oil
  • 50
    ml
    butter
  • potato wedges, steamed vegetables and lemon wedges, to serve
 

Method

00:15
 
Cut the chicken fillets in half horizontally, but not all the way through. Cover with pieces of grease proof paper or clingwrap and use a meat mallet or the palm of your hand to flatten the chicken out more evenly.


Mix the mustard powder into the flour. Place the egg, flour mixture and polenta into separate flat bowls. First coat the chicken in flour, then in egg and then in polenta. Make sure that each piece is evenly coated.
Heat the oil and butter in a large frying pan over medium heat. Add the chicken pieces and fry on both sides for about two minutes, or until the chicken is cooked through. Serve with potato wedges, steamed vegetables and lemon wedges.

Text and image:
Ideas

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: easy  |  chicken  |  recipes
 

NEXT ON FOOD24X

Lentil frikkadels

2016-09-26 00:00
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.