Crunchy Parmesan Chicken

This is for Little Sis's friend Sharon who saw the photo & demanded the recipe!  It's impressive looking but very easy to make.  Getting all your ingredients prepared in an assembly line style is the trick to making this in a flash. It's a great midweek dinner and works really well for kids as a really high-quality chicken goujon.  I fry my chicken in rapeseed oil with a tiny bit of butter added for richness.  You can bake the chicken but I find that the crumb dries out too much, so out comes the non-stick frying pan instead.

Crunchy Parmesan Chicken

2 Chicken Breasts, beaten to about 1.5cm thick
100g Fresh Breadcrumbs
50g Parmesan, grated
1tsp Onion Powder
1tsp Garlic Powder
2 tbsp Parsley, chopped
Freshly ground Black Pepper
2 Eggs, lightly beaten
2 tbsp Rapeseed Oil
1 tsp Butter

Start by putting each chicken breast into a plastic bag & gently flattening with a rolling pin until about 1.5cm thick.  If you don't have a rolling pin, improvise & use a clean wine bottle

Now mix the breadcrumbs, parmesan, seasonings & parsley in a large shallow bowl, which is big enough to hold a flattened chicken breast.

Pour the beaten eggs into a similar bowl.

Now heat the oil & butter in a large frying pan and get ready for assembly time.

Dip the chicken into the egg, shaking off the excess and then into the breadcrumb mix, pressing the crumb well into the chicken to avoid any bare spots.  Now fry gently for 4-5 minutes on each side until golden brown and cooked through.

Serve with whatever your heart desires...

That would be home made chips with a drizzle of Llewellyn's 

Apple Balsalmic Vinegar & a sprinkle of Irish Atlantic Sea Salt...