Recipe: Parmesan-Parsley Crumbed Chicken

A delectable recipe of soft and tender chicken coated in deliciously crispy, crunchy breadcrumbs.

The trick is to get the chicken cooked well enough from inside while not burning the crust. This dish can be served with garlic mashed potatoes, stir-fried vegetables or buttered spinach.

Ingredients:

Boneless chicken breasts (flattened with hammer or the back of a pan) 2

Breadcrumbs 3 cups (optional: mix with 1 cup of plain corn flakes)

Finely chopped flat parsley

1 bunch

Grated parmesan cheese ½ cup (optional: add grated cheddar cheese)

Beaten egg 1

Oil for frying 2 tbsp

Salt and pepper for seasoning

Method

For spinach as a side:

•  Take a bunch of spinach and separate the leaves from the stem

•  Add the leaves directly to a pan and cook on medium heat till they reduce in size, stirring constantly.

•  Add two tablespoons of butter and mix well.

•  Cook till the leaves are tender and cooked. Add salt and black pepper for seasoning.

For chicken:

•  Season the chicken breast pieces with salt and black pepper.

•  Mix breadcrumbs, grated parmesan cheese and cheddar cheese. Add salt and pepper to the mixture for taste.

•  Dip each of the seasoned breast pieces in beaten egg first and then in the breadcrumb mixture.

•  Ensure that the chicken is coated evenly and the layer of breadcrumbs around it is about a quarter inch thick.

•  Heat oil in a non-stick flat pan on medium heat.

•  Now carefully place the chicken breasts in the pan for frying. If the crust is burning too quickly, lower the heat.

•  Give around 4-5 minutes on one side. Flip the chicken carefully and cook until the crust is golden brown.

•  For serving, place a spoon or two of spinach first and then place the chicken piece on top of it.

•  You can also add garlic mashed potatoes and stir-fried vegetables on the side.

Preparation time: 30 minutes

Cooking time: 5 minutes

Serves 6 people

Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called cheflingtales.com

Published in The Express Tribune, Ms T, April 14^th, 2013.

Like MsT on Facebook for your dose of girl talk.