Ingredients:
- 3 large chicken breasts
- A handful of all-purpose flour
- 1 large egg, beaten
- 70g panko breadcrumbs
- Cooking oil, for frying
- 100g unsalted butter
- 2 cloves of garlic, finely minced
- A handful of fresh flat-leaf parsley, finely chopped
- Salt and freshly ground black pepper, to taste
Method:
- Begin by slicing each chicken breast in half lengthwise to create thinner cutlets.
- Prepare three separate bowls: one with flour, one with the beaten egg, and the third with panko breadcrumbs.
- Coat each chicken cutlet in flour, ensuring it’s fully covered. Then, dip it into the beaten egg, followed by a thorough coating in breadcrumbs.
- Set the breaded cutlets aside. Repeat this process for all chicken pieces.
- Heat a generous amount of oil in a large non-stick frying pan over medium-high heat. Once the oil is hot enough (it should sizzle), add the chicken.
- Fry the chicken for about 3-4 minutes on each side. The exact cooking time may vary depending on the thickness of the cutlets. The goal is a golden-brown crust and a fully cooked interior.
- While the chicken is cooking, prepare the garlic butter sauce. Melt the butter in a small saucepan, add the minced garlic, and cook over medium heat until it starts to sizzle and becomes fragrant. Let it bubble for about a minute.
- Stir in the chopped parsley, then season the mixture with salt and pepper.
- Once the chicken is cooked and plated, drizzle each piece with a generous spoonful of the aromatic garlic butter.
- Serve immediately and enjoy this crispy, flavorful dish!
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