Chicken Breast Recipes: Italian Crumbed Chicken
Looking for an easy chicken recipe for dinner? Whether you call it crumbed chicken or chicken schnitzel, this Italian chicken recipe is a family favourite. It has a secret ingredient that elevates the humble chicken breast from ordinary to extraordinary.
The recipe comes from Tanya Bartolini’s new cookbook Blending the Cultures.
Nonna Ida makes the best crumbed chicken and it wasn’t until recently that I discovered the exact reason why. My son absolutely loves this dish.
2 large chicken breasts (free range)
¼ cup Scotch whisky
1 garlic clove, crushed
2 cups dried breadcrumbs
½ cup parmesan cheese
1 tablespoon powdered chicken stock
extra virgin olive oil
1. Thinly slice the chicken breasts (about 3-4 pieces per breast). Use a meat tenderiser to lightly hammer each piece thin.
2. Marinate the chicken: place in a bowl with eggs, scotch and garlic whisked together. Place the marinating chicken in the refrigerator for 1 hour.
3. Place breadcrumbs, parmesan cheese and chicken stock in a bowl and combine. Remove a piece of chicken from the egg mixture and place in the breadcrumbs, thoroughly coating the chicken. Transfer to a plate and continue until all pieces of chicken are crumbed.
4. Heat olive oil in a large frying pan over medium heat. Once the pan comes to temperature (breadcrumbs will bubble when dropped in), place chicken pieces in the pan. Cook on one side until golden brown, then turn and repeat. Once cooked, transfer chicken to a plate covered in paper towel. Repeat until all pieces of chicken are cooked.
5. This dish is best served warm and golden and crunchy.
What’s your favourite chicken breast recipe?