I used panko, japanese breadcrumbs. They make the chicken so crispy.Didn`t want to serve just boiled haricot vert so I threw in some dried cranberries. It was a surprisingly good match. Skipped the sauce today and served mash potatoes instead.
Crispy baked chicken
2 servings
4 small skinless chicken breasts, pounded to 1/2-inch thick
1/3 cup grated parmesan cheese
1 large egg
1 tbsp all-purpose flour
1/2 cup Panko bread crumbs
1 tbsp chopped fresh oregano
1 lemon zest (2 tsp)
1/2 tsp garlic powder
Salt and pepper
2 1/2 tbsp olive oil
2 tbsp revet mozzarella
Lemon slices and fresh basil to decorate
Preheat oven to 375 degrees. Sprinkle each side of the chicken breast lightly with salt and let stand at room temperature 20 minutes. Grate the parmesan cheese.
In a shallow dish, whisk together flour and egg until smooth. In a shallow dish, whisk together Panko bread crumbs, Parmesan cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Do one chicken breast at the time, dip chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Panko mixture, coat both sides and press gently to allow crumbs to stick. Transfer chicken to a plate and repeat process with remaining chicken breasts.
Pour 2 1/2 tbsp olive oil into a non-stick skillet on medium-high heat. Once hot, add the chicken and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then turn and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Place chicken on a baking sheet, top with grated Mozzarella and bake in the oven until cooked through, about 8-12 minutes. Remove from oven and garnish with lemon slices. Squeeze over some fresh lemon juice just before serving.
Haricot vert salad
7 oz fresh (or frozen) Haricot vert
1 ts butter
1 ts grated lemon zest
1 tbsp dried cranberries
Boil the beans in salted water until al dente. Drain and mix with lemon zest, butter and cranberries.
Season to taste.
2 servings
4 small skinless chicken breasts, pounded to 1/2-inch thick
1/3 cup grated parmesan cheese
1 large egg
1 tbsp all-purpose flour
1/2 cup Panko bread crumbs
1 tbsp chopped fresh oregano
1 lemon zest (2 tsp)
1/2 tsp garlic powder
Salt and pepper
2 1/2 tbsp olive oil
2 tbsp revet mozzarella
Lemon slices and fresh basil to decorate
Preheat oven to 375 degrees. Sprinkle each side of the chicken breast lightly with salt and let stand at room temperature 20 minutes. Grate the parmesan cheese.
In a shallow dish, whisk together flour and egg until smooth. In a shallow dish, whisk together Panko bread crumbs, Parmesan cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Do one chicken breast at the time, dip chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Panko mixture, coat both sides and press gently to allow crumbs to stick. Transfer chicken to a plate and repeat process with remaining chicken breasts.
Pour 2 1/2 tbsp olive oil into a non-stick skillet on medium-high heat. Once hot, add the chicken and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then turn and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Place chicken on a baking sheet, top with grated Mozzarella and bake in the oven until cooked through, about 8-12 minutes. Remove from oven and garnish with lemon slices. Squeeze over some fresh lemon juice just before serving.
Haricot vert salad
7 oz fresh (or frozen) Haricot vert
1 ts butter
1 ts grated lemon zest
1 tbsp dried cranberries
Boil the beans in salted water until al dente. Drain and mix with lemon zest, butter and cranberries.
Season to taste.