Chicken in sourdough and parmesan breadcrumbs

Succulent chicken with crunchy golden sourdough breadcrumbs flavoured with a bit of Parmesan, sea salt and black pepper. That’s all.
Serves: 4 • Prep: 10 mins • Cook: 15 mins • Easy 
  • 4 free range organic chicken breasts – be as nice as you possibly can to chickens
  • 3 mugs of sourdough breadcrumbs – blitz a stale loaf in your blender, or get quality Panko breadcrumbs
  • 1 teacup of fresh grated parmesan
  • black pepper and salt – to taste
  • 1 mug of plain flour
  • 2-3 beaten free range eggs (remembering the chickens again)
  • butter and olive oil for shallow frying
Place the chicken under cling film and bash til flat but keep some thickness. (Hope no chickens are reading this, if so, sorry!).

Mix the salt, pepper and parmesan with the breadcrumbs.

Place the breadcrumbs, egg and flour in separate large bowls. Coat each piece of chicken in flour, then egg then breadcrumbs.

Heat the oil – not til it’s smoking – just nicely.

Fry the chicken til golden and cooked through, I sometimes finish mine in the oven but it’s not essential.

Kenfitty fried chikkin!
Nutrition info
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.

Get more, easy healthy food like this with an eatnaturally plan!

People who count their chickens before they are hatched act very wisely, because chickens run about so absurdly that it is impossible to count them accurately.
Oscar Wilde
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our use of cookies. Read our Cookie Policy.