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You don't have to spend all day in the kitchen to prepare
Martin Webbs fabulously simple recipe for Chicken with a Herb and Parmesan Crust.
First to the chicken, Martin uses chicken breast, one piece per person.
Preferably from free range chickens.
They are put on a chopping board on top of a sheet of plastic wrap.
Another sheet of plastic wrap is put over the top and the breast meat is flattened with a rolling pin into thin escalopes.
Now to the coating mixture.
I mix up some bread crumbs about 8 tablespoons with about 85 grams of parmesan cheese.
Now herbs, a tablespoon of chopped basil, a tablespoon of chopped oregano and a tablespoon of chopped parsley.
Now I season with just a little salt and some freshly ground black pepper.
And that is the mixture ready for coating.
Next into another bowl goes an egg and it's whisked with a little milk then back to the chicken ***.
They are passed through the egg mixture, drained of excess, and then pressed into the coating mixture.
Applying a generous amount to each side by pressing down with both arms adding a little mixture if there are gaps.
Once done, they are transferred to a large plate or tray until ready for cooking.
Try to avoid stacking them because the coating might go soggy, and we don't want that.
When it's time to cook them into a frying pan goes a little oil and a little butter or unsalted butter.
And once hot, in goes the chicken escalopes.
Fry for 2 or 3 minutes on each side turning once only.
And they will be absolutely perfect.
Degree of difficulty, very very low.
Time taken, preparation time is about 15 minutes. They are delicious cold and keep for a couple of days.
Because it is quite a rich dish I recommend serving it with a good interesting salad.
Martin Webbs, Herb Parmesan Crusted Chicken Breast.
And my wine choice to go with this sumptuous dish would be a semion from the Hunter Valley of New South Wales.
From Consuming Passions until next time, Bon Appetit.
Where to begin?