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I had my cousins over for dinner last night, they are all working boys and when I asked them earlier in the day what they wanted to eat………. this was the only thing on their mind. This could have been for two good reasons, either they were hoping we would have left overs so they could have them for lunch the next day, or they just really wanted them for dinner (or both!). I’m not sure what is better, eating them straight away, or the next day. You know it’s good when this is the only problem to solve.
INGREDIENTS
- 4 Free Range Chicken Breasts
- 4 Free Range Eggs
- Bunch of Parsley
- 4 cloves of Garlic (minced)
- 500 grams of Breadcrumbs
- 250 grams of Parmesan Chesse (pre-grated)
- salt & pepper
METHOD
Take all the fat off your chicken with a sharp knife (if there is any). Now this is the tricky part, you need to fillet your breast so that 1 Breast should make 2-3 pieces of chicken, slicing horizontally of course. I recommend a consistent 1.5 cm thickness. once this is done and you have all your chicken piled up you will need to start on the marinade. Crack your eggs into a large bowl, add the garlic cloves (minced or crushed finely) and add your chopped parsley. Whisk this mixture for about a minute. Then add all of your chicken and let it sit to marinate for 30 mins or more but put it in the fridge or a cool place if you let it sit longer. Next, into a large tray pour the breadcrumbs and the Parmesan cheese and mix them in together. Now you can crumb your chicken with this mixture when you are ready. Take a single slice of chicken out of your marinade and crumb by pressing firmly into the breadcrumb mix, flip the chicken and repeat on the other side. Repeat this for all of the chicken. Once all is crumbed, turn up the heat on your frying pan, add a shallow layer of olive oil and when hot, start frying your chicken. You will need to keep adding olive oil so there is a thin layer always on the bottom of the frying pan. Also, try to only flip the chicken once when frying, this takes practice. Eat now, but, make sure you make enough to have the next day. I used to always make these in bulk when I was studying at NIDA in Sydney and take them with me everyday to class, in bread with butter and sweet chilli sauce! So good.
Love Nicole xx
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