Inspired by an Italian classic, this dish is easy and delicious and full of the tastes of spring. The mixture of breadcrumbs and cheese creates a sublime crunchy coating, keeping the chicken breast moist and tender. It’s perfectly balanced with a warm potato and spring vegetable salad. It deserves to be on everyone’s menu this spring!
- large frying pan
- Large saucepan
- Flat bottomed bowl
- Large bowl x 2
- 4 large chicken breasts boneless, skinless
- 1 large egg
- 125 g panko breadcrumbs
- 125 g parmesan finely grated
- 500 g new potatoes cut in half lengthways
- 200 g frozen peas
- 200 g baby spinach
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- salt and pepper to season
- 3 tbsp coriander finely chopped
- Crack the egg into the flat bottomed bowl, lightly beat with a fork.
- Mix the breadcrumbs and parmesan together in a bowl, season lightly.
- Heat the large frying pan over a medium heat. Add in half the oil, so 2 tbsps.
- Dip the chicken into the egg first, coating all over. Then dip into the crumb, again coating well all over. Then add straight to the pan. Repeat for all the breasts.
- Ensure that the pan is just hot enough for the chicken to sizzle, without being too hot and burning the crumb. Turn every 5 minutes or so, for a total cooking time of 20 minutes. The end result should be crisp and a golden brown.
- Heat a large pan of salted water over a high heat. Once boiling, add the potatoes, cover with the lid, and cook for 15-18 minutes, until tender.
- Add the peas and the spinach to the potatoes for the last 2 minutes.
- Drain the vegetables and allow to steam dry for a couple of minutes. Add to a bowl, then drizzle over the vinegar and remaining oil (2 tbsps), and season well.
- Pile the warm salad onto plates, serving the chicken breasts over the top. Spoon over any dressing and juices left in the frying pan, then sprinkle the coriander over for taste and presentation.