Delicious and great served with whatever you have going or leftovers. Also an easy one to make in advance and warm up.
Ingredients
- 4 Chicken Breasts
- an Egg beaten
- 2 tbsp Flour
- 2 cups Panko Breadcrumbs
- 2 tbsp Sunflower Oil
Instructions
- 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).