How to make it

  • Put the flour, or flour/cornstarch mix in a flat dish.
  • Break the eggs in a shallow bowl, and then beat them lightly.
  • Put the bread-crumbs in on a separate flat dish, and add the Parmesan, dried herbs, garlic powder, salt and pepper. Mix up well.
  • Take the chicken breast halves, cut off the narrow ends (reserve them), and pound out the thicker parts lightly with a mallet until roughly uniform in thickness, about ¾ – 1 inch, and set aside. Take each large chicken piece and cut it roughly in half, giving six pieces.
  • Dip each chicken piece in the flour mixture, then in the egg and then the bread crumb mixture. Repeat with the egg and the breadcrumbs. Keep the breaded chicken aside until oil is hot.
  • Pour the oil into a large frying pan, to a depth of ¼ inch or so, enough for shallow frying. Heat until shimmering. Put three chicken pieces in the pan, and turn the heat down to medium-low, and watch carefully so as not to burn. Fry on the first side about 7-8 minutes, without moving them about too much. Turn over and cook about 6-8 minutes on the second side, depending on the thickness. You could cut one of the pieces open a little to check. The meat should look juicy without any pinkness. Repeat with the next three pieces, keeping the first three warm, and topping up with fresh oil if necessary, and then finally fry the smaller pieces, giving them maybe 7-8 minutes in the pan in total.

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