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.
400g chicken fillets
25g panko breadcrumbs
3 tbsp Dijon mustard
2 tsp hot smoked paprika
Handful of finely grated Parmesan cheese
Zest of one lemon
Salt and pepper
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.
Mark’s Top Tip
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!
A week in the life of HYELM Old Street Manager, Sarah.
Sarah Armstrong is a familiar face at HYELM Old Street. As manager, Sarah spends her time providing support, making sure the building facilities stay safe and managing staff. The pandemic means lots has changed in the day-to-day running of...
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.
400g chicken fillets...