Herby crumbed chicken
|breadcrumbs — fresh
|fresh Italian parsley — chopped
|sea salt and freshly ground black pepper
|eggs — beaten
|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.