Ingredients
- 1 pound boneless chicken breasts (4 large)
- 3 large eggs (beaten, use just the egg whites)
- 2 cups bread crumbs (you can use panko)
- 1 cup grated Pecorino cheese (finely grated, or Parmesan)
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 lemon, to serve
- Canola oil
How to Make
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Step 1: Place a large frying pan over medium heat. Put enough oil in the pan to fry the chicken pieces (I use about 1 cup).
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Step 2: Place the chicken breasts between two sheets of Saran Wrap, and thin out with a rolling pin or mallet to 1/4 to 1/2 inch thick.
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Step 3: In a large shallow container (big enough to dip the chicken in)combine the breadcrumbs with the cheese, salt and paprika. Set aside.
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Step 4: Place the beaten eggs in another large container.
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Step 5: Coat the chicken, dunking it first into the egg mixture and then into the crumbs, coating the chicken well and patting down the crumbs with your hands.
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Step 6: Once the oil is hot, place the chicken in the frying pan and allow to fry for 2 minutes per side, until the crumbs are crispy and the chicken is cooked through but still moist.
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Step 7: Serve hot with fresh lemon squeezed over the top.
We hope you enjoy this recipe!
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