This recipe is a great way to prepare an easy meal for a family – add some steamed or roasted veg or a garden salad and you have a quick mid week dinner – prepping ahead saves future time

Herbed crumbed chicken
Recipe Type: family meal
Author: In My Own Kitchen
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4-6
  • 1 cup plain flour
  • 2 eggs, whisked
  • 1/3 cup milk
  • 2 cups breadcrumbs
  • Dried Italian herbs
  • 2 large chicken breasts filleted
  • Vegetable oil to fry
  1. Place flour, eggs and breadcrumbs into three separate bowls. Add milk to eggs and mix well. Add herbs to breadcrumbs
  2. Using one hand gently press the chicken into the flour to coat then shake off the excess flour
  3. Using other hand dip into the whisked egg allowing any excess to drip off
  4. Using the same hand from the flour press the chicken gently into the breadcrumbs.
  5. Place on a plate not touching or overlapping the other pieces of chicken. Refrigerate for at least 10 minutes to help crumbs set
  6. Heat a frying pan to a medium heat and add the oil.
  7. Place chicken into pan making sure you don’t crowd the pan – cook on one side until golden then flip to finish the other side. Chicken should be cooked through by this time and now serve
Ensure oil isn’t too hot or the crumb will burn before the chicken cooks[br]Ensure the oil isn’t cold as the crumbs will become soggy and then stick to the pan[br]The crumbed chicken can be frozen before cooking – place into containers and separate into layers with baking paper or cling film in between[br]Defrost frozen chicken in fridge overnight[br]Crumbed chicken can be made into parmigiana by topping with tomato sugo, sliced ham and grated cheese