Here’s another quick and easy recipe for you to try and enjoy. Who said chicken had to be plain and boring!? In the unlikely event you have any leftovers, enjoy them cold for lunch the next day.
Mix the Dijon mustard, smoked paprika and a little salt and pepper in a bowl.
Place the breadcrumbs onto a plate and mix through the Parmesan cheese and lemon zest. Press the chicken fillets into the mustard mix and then into the crumbs, ensuring they get a good coating. Arrange on a plate and place in the fridge for at least 30 minutes.
Put enough vegetable oil into a shallow frying pan to cover the base by about half an inch, heat until nice and hot. Do not leave unattended!
Cook the chicken fillets until they are nice and crispy, should take around 15 minutes or so, leave to drain on kitchen towel and then serve.
We had these with chips and dips but they go equally well with a nice crisp salad.
If you can’t get hold of any panko breadcrumbs use plain cornflakes and break them up slightly otherwise they will be a little too chunky.
Even though I slightly burnt these, they had so much flavour packed in, it didn’t really matter. I couldn’t find the Panko breadcrumbs so I used cornflakes instead which worked great. Delicious!
Like so many, we are saddened by the announcement of the passing of Queen Elizabeth II and share the nation’s deep gratitude for her lifetime of service and devotion to the people of the United Kingdom and the Commonwealth. Shoul...
INGREDIENTS 2 flatbreads2 chicken breastsHalf red onion, finely slicedPepper, finely slicedHandful of rocket Handful of chorizo1 avocado, stone removed and sliced into segmentsTwo tbsp ranch dressingDrizzle of vinaigrette Fres...
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