Delicious and great served with whatever you have going or leftovers. Also an easy one to make in advance and warm up.
Prep Time 5 mins
Cook Time 10 mins
- 4 Chicken Breasts
- an Egg beaten
- 2 tbsp Flour
- 2 cups Panko Breadcrumbs
- 2 tbsp Sunflower Oil
Place your chicken breast between two sheets of clingfilm and bash with a rolling pin until a cm thick – it should double in size. Don't use too much force or it'll break. Repeat for all the breasts.
Warm your sunflower oil in a frying pan over a medium/high heat.
Mix the egg and flour together in a large bowl. Place your breadcrumbs in another.
Dip a chicken breast in the egg mix and then into the breadcrumbs, try to coat it all over. Place into your frying pan and fry for about 3 minutes on each side. You want it to turn golden and crispy. Repeat for all 4 and then place them flat on a lined baking tray and bake for 15 minutes at 150C to ensure cooked through.
Serve with whatever you fancy. Here we did petit pois and baked beans (and some dipping mayo).