Chicken Milanese
Crumbed and fried chicken is always a crowd-pleaser. Here the flavour is oomphed up with fresh thyme and parmesan; delicious with a crisp, bitter green salad and your favourite sauce.
Ingredients
450g Farro chicken breasts
½ cup flour
2 eggs
2 Tbsp milk
2 cups panko crumbs
1 Tbsp thyme leaves
25g parmesan, freshly grated
Oil, for frying
Lemon wedges, to serve
Method
Cut the chicken breasts in half lengthwise to get thinner fillets (or cut into 3 if using large breasts). Put the fillets between layers of baking paper and use a rolling pin to flatten them to approx. 4mm thick.
Put the flour in a shallow bowl and season with salt and pepper. Beat the eggs and milk in a separate bowl and set aside. In another bowl, combine the panko crumbs, thyme, and parmesan. Season the panko with salt and pepper.
Dredge the chicken fillets through the flour, then the egg mix, and finally through the panko. Arrange the crumbed fillets on a tray and refrigerate for at least 30 minutes to allow the crumb to set.
Heat the oil in a wide frying pan; you’ll need enough for at least 1cm coverage of the base. In batches, add the chicken fillets and cook over a medium heat for 3-4 minutes on each side until golden all over. Transfer to paper towels to drain.
Serve with a sprinkle of salt and wedges of lemon.