A mouthwatering recipe the whole family will love
(4 votes)
Cook: 45 Mins
Serves: 6
Price: £1.92 per serving
Nutritional Information
Each 273g serving contains
Energy
1974kj
472kcal
1974kj
472kcal
24%
Fat
15.0g
15.0g
Med
21%
21%
Saturates
7.9g
7.9g
Med
40%
40%
Sugars
1.1g
1.1g
Low
1%
1%
Salt
0.82g
0.82g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
723kj/173kcal
Typical energy values per 100g:
723kj/173kcal
Ingredients
75g finely grated Parmesan
4 unwaxed lemons, zested
150g dried white breadcrumbs
10 sprigs of fresh thyme, leaves only
6 x 200g chicken breast fillet
50g butter
100g plain flour
2 medium eggs
Method
1
To make the crumb, place the Parmesan, lemon zest and breadcrumbs into a blender and add the thyme leaves. Blend to a fine crumb.
2
Place each chicken breast between 2 pieces of Clingfilm at a time and using a rolling pin, flatten the chicken evenly until about 1cm thick.
3
Break the eggs into a bowl and lightly beat. Place the flour into another bowl and the crumb into a third. In turn, place each chicken first in the flour, then the egg and finally in the crumb.
4
To cook, heat a large non-stick pan over a medium heat and add the butter.
5
Once it starts to bubble, place the crumbed chicken in and allow to cook for about 3-4 minutes before turning over and cooking for a further 2-3 minutes.