Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I’ve added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.
2 x 120g free-range skinless chicken breasts
2 thick slices of seeded wholemeal bread (75g each)
1 clove of garlic
1. Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick. Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
2. Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through. Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.
• Try this method with pork loin steaks or haloumi.
• You can use any type of bread here or, if you're all out, try pounding up breadsticks or crackers to achieve that crunch, porridge oats or even cornflakes could do the trick.
• For extra flavour, you could add herbs, lemon zest, spices or grated cheese to your crumb – whatever you like!
• You can serve your crispy chicken with any lettuce leaves you have, or even some roasted or steamed veg. Gorgeous.
Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.