These crumbed chicken breasts comes out crispy in the oven without frying it in oil!
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups Panko crumbs (you can use crushed corn flake crumbs too)
- 1 teaspoon smoked paprika
- 1/4 cup vegetable oil
- 1 cup cake flour
- 2 tablespoons chopped fresh parsley leaves
Honey mustard sauce:
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon mustard
- 1 tablespoon Dijon mustard
- Half a loaf of white bread
To make the panko crumbs:
Preheat oven to 150C. Cut the crusts off of the white bread slices. Tear the bread up and put in a blender or food processor and blitz until you get coarse crumbs. Spread the crumbs on a baking sheet lined with baking paper. Bake for about 6-8 minutes until dry. Take out and let it cool off. (You can use this recipe for any other dish that needs Panko or crumbs)
Preheat oven to 190C. Line a baking sheet with parchment paper. To make the honey mustard sauce, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
Season chicken with salt and pepper, to taste. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place chicken onto the prepared baking sheet and bake for around 30 minutes, or until the crust is golden brown and the chicken is completely cooked through. Serve immediately with honey mustard glaze, garnished with parsley, if desired. I have made baby marrow slices and sauteed it in a pan with a bit of salt and pepper until tender to serve with the chicken.
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