Normally, I’d be dead set against ready grated cheese but it tastes incredible in this recipe and delivers a super savoury umami hit along with the crunch of the panko and the succulence of the chicken for a super tasty meal.
- 2 chicken breasts
- 50g plain flour
- 1 egg
- 75g panko breadcrumbs
- 75g ready-grated parmesan
- ½ tsp each smoked paprika, dried rosemary
- Salt and freshly ground black pepper
- 1 Tbsp vegetable oil
- a knob of butter
- Butterfly the chicken breasts by cutting them open to spread them out without cutting all the way through. Cover with some cling film and gently bash them with a rolling pin to tenderise and flatten each breast. You should be left with two large ‘sheets’ of thin chicken about 1cm in width.
- Take 3 shallow bowls. Place the flour in one and season. Place the beaten egg in the second. Place the panko, parmesan, smoked paprika and rosemary in the third bowl. Season the breadcrumb mix well.
- Take each chicken breast and coat with the flour, then the egg and finally the cheesy panko. Press the panko mix gently so it sticks well to the eggy chicken.
- In a large frying pan over a medium heat, add the oil and butter. When the butter has melted, add the chicken breasts and fry for a few minutes until the bottom is crisp and golden and you just start to see the sides of the chicken turning white.
- Turn the chicken over to make the other side crispy and golden and ensure the chicken is cooked through. By now, the kitchen should smell of amazing cheesy goodness.
- Remove from the pan and slice up each piece to serve. I have served mine with rosemary roast potatoes and a rocket salad.
These delicious joints of chicken are crisp on the outside and juicy on the inside. They are my idea of perfect sharing food, especially if men and TV are involved. The flavours are clean and simple and the cooking process is easy. I like to serve these fresh from the oven but they are also amazing cold the next day. The green chilli is hot but it is the flavour that is really important here, so scrape out the seeds and cut off the membranes, if you wish, to minimise the heat. You can leave the chilli out altogether if you want and you will still have a fantastic subtly spiced and crispy, succulent treat.
- 800g chicken joints, skinned and pricked all over
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin powder
- 4 slices white bread, blitzed into breadcrumbs
- 1 large egg, beaten
- 1 lemon, cut into wedges, to serve
- 10g fresh ginger, peeled and roughly chopped
- 25g garlic, peeled
- 24 green chillies, seeds and membranes removed, if wanted
- 1 teaspoon salt, or to taste
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 3 tablespoons vegetable oil
- Blend all the marinade ingredients into a paste and place in a non-metallic bowl. Add the chicken and coat well in the paste. Leave in the fridge to marinate for a couple of hours or overnight. Bring back to room temperature before cooking.
- Preheat the oven to 225°C. Pour the oil into a foil lined roasting tin large enough to accommodate the chicken in one open layer. Place the pan on a high shelf in the oven to heat up for 15 minutes.
- Mix the salt, black pepper and cumin powder into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off, and roll in the spicy crumbs, ensuring an even coating on all sides. Dip into the egg and add a second coating of crumbs.
- Place the chicken in the oiled roasting tin and cook for 20 minutes. Then lower the oven temperature to 200°C, turn the chicken over and cook for another 15–25 minutes (depending on the size of the joints) or until cooked through. Serve with lemon wedges and salad.