Serves: 4 people
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients:
4 x 150g chicken breast fillets
2 tbs plain flour
2 eggs
1½ cups panko breadcrumbs (see note)
⅓ cup grated fresh parmesan
¼ cup sunflower or rice-bran oil for frying
⅓ cupwhole egg mayonnaise
⅓ cup natural yoghurt
¼ cup chopped fresh dill
Method:
- Flatten chicken with a meat mallet or rolling pin until about ½ cm thick. Place flour on a plate and season with salt and black pepper. Lightly beat eggs in a medium bowl. Combine breadcrumbs and parmesan on another plate.
- Dip chicken into seasoned flour, shaking off excess. Dip into the egg and finally into the breadcrumb mixture.
- Heat oil in a large non-stick frying pan over medium heat. Cook chicken for 2-3 minutes each side or until golden and cooked through.
- Combine mayonnaise, yoghurt and dill in a bowl. Serve with the chicken.
Note: Panko breadcrumbs are dried Japanese-style breadcrumbs found in most supermarkets or Asian food stores.
