These are so delicious. They can be made with chicken mini breast fillets, sliced pieces of pork fillet or even sliced beef fillet or minute (frying) steaks (although these aren’t as tender).
They take a bit of prep and you have to get your hands dirty but it’s so worth it! (You’ll definitely not find these featured in any slimming magazines.)
- 400g mini chicken breast fillets
- 2 medium eggs
- 3 tablespoons flour
- 125g breadcrumbs
- 125g parmesan
- 1 – 2 teaspoons of dried herbs (I used basil but you could use oregano or an italian mix); or even better (if you have them to hand) some fresh herbs, use 2 tablespoons of shredded fresh basil or oregano
- 1 teaspoon of salt and pepper or if you have some ready mixed chicken / meat seasoning you can use that instead
- 3 tablespoons of olive oil
If you are making less just use a little bit less of everything.
- Start by putting the flour onto a side plate
- Combine the breadcrumbs, parmesan and herbs into a wide bowl
- Beat the eggs in another wide bowl
- Keep all of these separate
- Use some cling film or grease proof paper and place a large piece on a bread board or hard surface
- Put the chicken pieces onto the cling film, spread them out a bit
- Then place another piece of cling film on top of the chicken
- Use a meat tenderiser or rolling pin and bash the meat a bit until it is slightly flatter and thinner, don’t over do it, you don’t want them to disintegrate!
- Season the chicken fillets with salt and pepper or the pre-mixed seasoning
- Now, place your plates in order with a clean plate / platter at the end of the line so that you have somewhere to place your breaded chicken fillets…
- You need the flour first, then eggs, then breadcrumbs (see above)
- Firstly, dust the fillets in the flour, then dip in the egg and then cover in the breadcrumb mixture
- Heat the olive oil in a pan, it seems like a lot but you might even need to add more if the pan dries up
- Make sure the oil is hot enough by popping a bit of breadcrumb mix in to test if it sizzles
- Fry the chicken gently for a few minutes on each side, until golden brown.