2 skinned chicken breasts
Salt and pepper to season
2 eggs, beaten
2 tablespoons of plain flour
300g breadcrumbs made from rosemary focaccia bread
Potatoes to serve
First make your breadcrumbs by finely blending the foccacia – you need one that was flavoured with rosemary, garlic and salt. Next mix with 50g of parmesan cheese and set aside in a bowl.
Prepare your chicken breast by either butterflying them into thinner sections, or cut in half lengthways and place between to pieces of clingfilm before bashing out gently so you have 4 pieces of chicken about 1 cm thick, don’t worry it doesn’t have to be pretty just roughly the same depth all the way round.
Season the chicken with salt and pepper. Line up three plates, one with flour, one with egg and one with the breadcrumbs. Dip the chicken in the flour then the egg, then the flour again then the egg and then the breadcrumbs (double dipping)making sure the chicken is fully coated.
When the chicken is coated heat enough olive oil in a shallow non stick pan to shallow fry the chicken, it should only take 5-6 mins a side over a medium high heat. The chicken should be golden brown when its done.
Dry off with some kitchen roll and serve with a simple salad and potatos with a wholegrain mustard dressing.