Flattened chicken breasts in crunchy, golden breadcrumbs served with a creamy, tangy fennel salad. A delicious dinner on the table in 20 minutes
- 2 chicken breasts, skin removed
- 2tsp plain flour
- Salt and freshly ground black pepper
- 1 medium egg, beaten
- 2 slices white bread, crusts removed, coarsely grated, or 45g (1½oz) white breadcrumbs
- 2tbsp finely grated Parmesan
- Knob of butter
- 1tbsp olive oil
- Lemon wedges, to serve
- For the fennel slaw:
- 1 small fennel bulb
- 1 small red onion, peeled, optional
- 1 tablespoon small capers,
- 2 tablespoons mayonnaise
- 2 teaspoons lemon juice
- A few fennel fronds
Flatten the chicken breasts between 2 pieces of cling film, using a rolling pin. Coat them in seasoned flour, dip
in beaten egg, then coat in breadcrumbs mixed with the grated Parmesan.
Heat the butter and olive oil in a pan over a medium heat and cook the chicken for 4-5 mins each side, until cooked through. Add the lemon wedges to the pan for half a min.
Meanwhile, make the fennel slaw. Finely slice fennel, and onion, if using. Mix with capers, mayonnaise and lemon juice, to taste. Add some fronds from fennel bulb.
Serve with the chicken.
Cookery Editor, Sue McMahon, says it's handy to keep a stock of breadcrumbs in the freezer for when you are in a hurry. This recipe is delicious served with chickpeas, warmed and mashed with garlic, olive oil and parsley.