Herby crumbed chicken
|2 cup||breadcrumbs — fresh|
|5 g||fresh Italian parsley — chopped|
|sea salt and freshly ground black pepper|
|2||eggs — beaten|
|4||chicken breast fillets|
|vegetable oil — for frying|
In a bowl mix together the breadcrumbs and parsley; season well.
Dip the fillets into the beaten egg, then toss them in the breadcrumbs to coat. Place on a baking tray and place in the fridge for about 10 minutes.
Heat a little oil in a frying pan and cook chicken for 5 minutes on each side or until golden and cooked through.