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Breaded Chicken Breasts

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how to make homemade breadcrumbs

Take 6 slices of bread and place on the baking tray to dry for about 10 minutes (on 150 C). Flip to another side and dry for another 5 - 10 minutes - until they are dry to the touch. Remove from the oven and let cool. To make breadcrumbs, place bread slices in a food processor and pulse a few times. If you don't have food processor, place the bread into a plastic freezer bag and crush with a rolling pin until you get a fine crumbs.

Cutting chicken on the board - tip

When cutting the ingredients on the same cutting board, use first cut all the vegetables and herbs and in the end chicken. However, you can use two cutting boards: one strickly to cut raw meat, poultry and seafood and then other one for vegetables and herbs.  Use different knives for cutting vegetables and chicken. 

Breaded Chicken Breasts

SERVES: 4 breaded chicken
COOKS IN: 45 minutes


  • 4 skinless chicken breasts (130 - 150g each)
  • 100g plain flour
  • 2 medium eggs
  • 200g breadcrumbs
  • 3 tablespoons fresh parsley leaves, finely chopped
  • salt & freshly ground black pepper, for seasoning


  1. Place the chicken breasts between two layers of clingfilm. Bash to flatten them to 10mm thick.

  2. Place the flour into one bowl, then crack and beat the eggs in another one. Combine breadcrumbs and parsley to a third.

  3. Coat the chicken in the flour, then the egg and finally in the breadcrumbs until thoroughly coated. 

  4. Heat a few tablespoons of of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 minutes on each side or until golden and crisp. Transfer to the plate lined with kitchen paper and then serve with lemon wedges, for squeezing over.

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