This is one of my all tine favourite dishes!
As a child we would often go to restaurants when my father was not at work and if this was on the menu I would order it. Even then I would prefer this to a burger, not much has changed!
Ingredients
2 chicken breasts
2 tbsp plain flour
2 eggs, beaten
175g breadcrumbs
1 tsp dried oregano
25g grated parmesan
50ml vegetable oil
Method:
Mix the breadcrumbs, oregano, parmesan together with a pinch of salt and a pinch of pepper, I prefer white pepper so as not to create black spots in the final dish.
Set up three bowls/plates, one to hold the flour one for the beaten eggs, one for the breadcrumb mix.
Lay the chicken breasts on a board and carefully slice through them horizontally. One at a time place the chicken breasts between two pieces of cling film, using gentle pressure beat the breasts until they are a uniform width, approximately 5mm.
The secret to not getting completely messy at this stage is, keep one hand dry!
Set up 3 bowls or plates, one with the flour, one with the beaten eggs and the final one with the breadcrumbs. Season the flour with salt and pepper. Add the oregano and grated parmesan to the breadcrumbs.
Ensuring both sides are completely covered, first place the flattened chicken breasts in the flour, then the egg and finally the breadcrumbs. Place on a plate with clingfilm between the layers of breast fillets if necessary.
Heat a good glug of oil in a heavy bottomed saucepan over a medium heat. When hot, cook the chicken for approximately 3 minutes per side or until golden brown. Serve with roasted potatoes, steamed broccoli or a salad and lemon wedges on the side.