This is one of my all-time favourite things to eat. This is my aunt’s recipe which she often cooked for us when we visited her in Italy. Whilst it may not be the healthiest thing to eat, it is absolutely delicious as most fried foods tend to be…
When I was last in London my brother cooked this for me, however, he broke away from the traditional recipe and used a combination of stuffing mix and parmesan because he couldn’t find any breadcrumbs. I have to say it worked well, but, my aunt’s recipe will still always be my favourite!
I tend to make my own breadcrumbs these days as a way of using up any stale bread as I hate throwing things away. Below is a quick guide to make them.
Quick guide to making breadcrumbs
- Preheat oven to 100C fan.
- Cut any old or stale loaves/rolls etc. into chunks.
- Place the chunks onto a roasting tray and bake in oven for 45 minutes to an hour to remove any moisture from the bread.
- Remove from the oven and leave to cool down.
- Place the bread in a food processor and blitz until you have fine crumbs.
- Store in an airtight jar.
Chicken in breadcrumbs
- 3 chicken breasts
- 4oz breadcrumbs
- 1oz parmesan
- 1 egg (beaten)
- oil (for cooking with)
- 1 lemon (cut in quarters for serving)
1. Slice or beat the chicken (using a rolling pin) into thin escalopes.
2. Dip the chicken pieces into the beaten egg (make sure it is well covered).
3. Combine the breadcrumbs, parmesan and seasoning together in a bowl.
4. Place the chicken pieces into the crumb mix and coat thoroughly pressing the crumbs firmly into the chicken.
5. Heat a good amount of oil in a frying pan. Once it is very hot, carefully add the chicken in batches and fry on both sides for 3-4 minutes. (Check to see if the chicken is cooked by cutting into the middle of one of the escalopes). Place the cooked pieces in an ovenproof dish, keep the warm in the oven at 100C fan
6. Once all the chicken is cooked serve with a piece of lemon and the vegetables of your choice for example ratatouille and/or mashed potatoes.