Two of my kids recently returned from a few months abroad and they wanted good home cooking. One of their favourites, apart from a Sunday roast, is this quick, easy and tasty recipe from Annabel Karmel who has written dozens of books on feeding children and families.
Ingredients: (for 2)
2 skinless chicken breasts
50g plain flour
2 medium eggs, beaten
salt & pepper
100g white bread
1 ½ tbspn chopped fresh thyme
2 tbsp chopped fresh parsley
30g parmesan cheese, grated
a little vegetable oil, and a knob of butter
Put the chicken on a board and cover with cling-film. Bash out using a rolling pin untIl very thin. Slice each breast in half.
Put the flour in a shallow bowl. Put the eggs in a separate bowl. Toss the chicken in the flour and then dip in the egg and season.
Tear the bread into pieces and put it in a food processor together with the herbs and parmesan. Whizz until it forms crumbs. Tip onto a plate and coat the chicken in the crumbs.
Heat a large frying pan. Add a little vegetable oil and the butter. Fry the chicken for 3 – 4 minutes on each side.
Serve this with a Cucumber and Dill Salad:
1 ½ tbsp freshly chopped dill
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp mirin
2 tbsp light olive oil.
Top and tail the cucumber, Slice in half lengthways, then thinly slice into half-moon shapes.
Put the cucumber into a bowl with the dill. Mix all the dressing ingredients together and pour over the salad.