A Sicilian recipe for chicken from Rachel Roddy
Ingredients
- 4 medium-sized boned free range chicken breasts
- plain flour
- 2 free range eggs beaten
- 100 g seasoned breadcrumbs fine and dry or craggy and fresh
- Butter and olive oil for frying
Servings:
Instructions
- Open up the chicken breasts, then, using a sharp knife or scissors, cut them into thick strips the size of fat thumbs. Dip the chicken in flour, then the egg, then dredge in the crumbs.
- Warm a nut of butter and about 2 tbsp olive oil in a large frying pan over a medium-low heat. Once the butter is foaming gently, lay the chicken in the pan.
- Fry for a good few minutes until a golden crust has formed on one side, then turn and cook the other side. I sometimes add a bit more butter to the pan if it looks dry.
- Serve hot, with peperonata, marinated aubergines and bread rolls.
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