4 chicken breasts, boned
salt and freshly ground pepper
60 g (4 tbsp) bran
pinch paprika
1 egg, beaten
25 g (1 oz) butter
45 ml (3 tbsp) vegetable oil
lemon wedges to garnish
salt and freshly ground pepper
60 g (4 tbsp) bran
pinch paprika
1 egg, beaten
25 g (1 oz) butter
45 ml (3 tbsp) vegetable oil
lemon wedges to garnish
method
1. Cut the chicken breasts in half and place each half between a sheet of foil or cling film and beat to an escalope shape with a rolling pin. Season each side well. Mix the bran with the paprika. Dip chicken in beaten egg, and coat evenly with bran.
2. Heat the butter and oil in a frying pan and, over a medium to high heat, fry the chicken breasts on both sides until golden.
3. They will need about 5 minutes on each side. Turn the heat down after the first 5 minutes. Keep warm in a low oven. Garnish with lemon wedges.
2. Heat the butter and oil in a frying pan and, over a medium to high heat, fry the chicken breasts on both sides until golden.
3. They will need about 5 minutes on each side. Turn the heat down after the first 5 minutes. Keep warm in a low oven. Garnish with lemon wedges.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
