Breaded chicken and then fried in a bit of oil is so good. I usually try to bake everything in the oven just to make it a bit more healthy. However, sometimes dinner just calls for chicken fried in oil! It takes a few minutes to bread the chicken but other than that this dish is easy and simple to make! The tomatoes are cooked in a bit of white wine and lemon which makes it a perfect topping for that crispy chicken! Just don’t forget to add loads of parmesan cheese and balsamic vinegar.
You can serve this with salad, roasted potatoes or pasta. Goes well with everything.
This recipe serves 2
2 medium chicken breasts
1/3 cup flour
1/3 cup dried breadcrumbs
1/2 tablespoon dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2 tablespoons olive oil
For the tomatoes
200g cherry tomatoes
1/4 cup white wine
1/2 lemon, juiced
Parmesan cheese, grated
Fresh herbs (optional)
- Place a chicken breast between two layers of cling foil. Using a rolling pin pound the chicken until it is about 1cm thick. Repeat this with the other piece of chicken and season them with salt and pepper.
- Place three shallow dishes on your working space. In one dish add the flour, basil and rosemary. In another whisk together the egg and mustard and add the breadcrumbs to the last dish.
- Using a fork, dredge 1 chicken breast in flour, shaking off any excess, then dip in the egg mixture. Finally, coat the chicken in the bread crumbs making sure it is completely covered. Transfer to a plate and repeat with the remaining piece.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides for about 8-10 minutes; transfer to your serving plate.
- Keep the heat on and add the tomatoes to your used skillet. Pour in the wine and stir until the tomatoes start to burst, about 5 minutes. Add the lemon juice and pour the mixture over the chicken; season with extra salt and pepper.
- Lastly, top with parmesan cheese, a good drizzle of balsamic vinegar and fresh herbs. Enjoy!