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Use a meat pounder or rolling pin to pound the chicken breasts to an even 1cm thickness (cover the chicken with cling film first to avoid splatter). Sprinkle cutlets lightly with salt and pepper and set aside.
Heat oven to 100 °C and place an oven proof dish on the centre shelf. Combine bread crumbs and Parmesan cheese in a shallow dish or plate. Spread the flour in a second shallow dish. Beat eggs with 1 tablespoon of oil in the third shallow dish.
Working through the process one chicken fillet at a time, cover thoroughly with flour, shaking off any excess. Dip both sides of the fillet in the egg mixture allowing excess to drip off. Dip both sides of the fillet in the breadcrumb mix, pressing crumbs with your fingers to form a cohesive coat. Place coated fillets on a wire rack for 5 minutes to dry off.
Meanwhile, heat 100ml of remaining oil in a large non-stick frying pan over medium-high heat until shimmering (not smoking), about 2 minutes. Lay 2 coated fillets in the frying pan and cook until deep golden brown, about 2 -3 minutes. Flip the fillets and reduce heat to medium, cook until the meat feels firm when pressed and the second side is also deep golden brown. Line the plate in the oven with kitchen towel and set cooked fillets on top to keep warm.
Discard the oil and repeat the cooking process for the other 2 fillets. Cooking the fillets 2 at a time ensures a crispy crust.
Serve immediately with lemon wedges and vegetables or salad of choice.
Starters
Soups/Salads/Sandwiches
Main Courses
Easy Chicken Recipes
Desserts/Baking
Preserving
We’d love to hear from you if you’ve got a recipe using our rapeseed oil.
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