Time: 55 min.
Complexity: easily
Servings: 4

You'll be making your own breadcrumbs for this recipe. It'll take a little more time, but the results are worth it—breadcrumbs with herbs and Parmesan are perfect for delicious fried chicken. The chicken breast is cut into strips, coated in breadcrumbs, and pan-fried, not deep-fried. The chicken fingers turn out juicy on the inside and crispy on the outside. Serve as a main course with a side dish or as an appetizer with a dipping sauce.

Ingredients:

• 8 slices white bread (about 220 g)
• 3 tbsp. l. grated parmesan
• 2 tbsp chopped fresh parsley leaves
• 3/4 teaspoon coarse salt
• About 1 cup flour for dusting
• 2 large eggs, beaten
• 3 skinless, boneless chicken breasts, approximately 200g each.
• Vegetable oil, for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, Parmesan cheese, eggs, parsley

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Breadcrumbs:
  
  Tear the bread into pieces. Place them on a microwave-safe plate and toast the bread in the microwave on high power for 1 minute. Alternatively, place the bread on a baking sheet and toast in the oven at 175°C for 12 minutes.
Step 3
• Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt and black pepper.
Step 4
• In three separate shallow bowls, place the flour mixture, beaten eggs and breadcrumbs.
Step 5
• Using the flat side of a kitchen knife or the smooth side of a meat mallet, pound each chicken breast between two pieces of plastic wrap until it's evenly thick. Cut into 4-cm-wide strips, pat dry with paper towels, and season both sides with salt and black pepper.
Step 6
• Dredge each strip in flour and shake off any excess. Then dip the strips in egg wash to lightly coat, letting any excess drip into a bowl. Finally, roll the chicken in the breadcrumbs, pressing to coat evenly. Place on a sheet of waxed paper.
Step 7
• In a large skillet, heat 1/4 inch of vegetable oil over medium heat until shimmering. Add 2-3 chicken strips at a time. Cook, without turning, until golden brown, about 2 minutes.
Step 8
• Flip the chicken and cook until browned on the other side, another 2-3 minutes. Repeat with the remaining chicken strips. Transfer the cooked chicken to a plate lined with paper towels to drain any excess fat. Serve.

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