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Pan-fried chicken in a Grana Padano crust

Name: Pan-fried chicken in a Grana Padano crust
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: Pinch of saffron threads; 4 skinless, boneless chicken breasts; 1 tbsp plain flour; 1 large egg, beaten; 4 tbsp olive oil; 8 tbsp finely grated Grana Padano; 1 tbsp chopped fresh thyme, plus extra sprigs to garnish; Herb mash and lemon wedges, to serve

Published: 31 Aug 07
Updated: 18 Mar 24

Any leftovers from this meal of pan-fried chicken in a Grana Padano crust make a great sandwich filling with a bit of garlic mayonnaise.

Easy
September 2007

Test kitchen approved

Serves 4
Ready in 20 minutes

Any leftovers from this meal of pan-fried chicken in a Grana Padano crust make a great sandwich filling with a bit of garlic mayonnaise.

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Ingredients

Pinch of saffron threads
4 skinless, boneless chicken breasts
1 tbsp plain flour
1 large egg, beaten
4 tbsp olive oil
8 tbsp finely grated Grana Padano
1 tbsp chopped fresh thyme, plus extra sprigs to garnish
Herb mash and lemon wedges, to serve

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Method

Put the saffron in a bowl, add a tablespoon of boiling water and set aside for a few minutes to infuse.
Meanwhile, cut the chicken in half widthways to make 8 thin pieces and dust very lightly in flour.
Crack the egg into the bowl of saffron. Add a good grinding of black pepper and beat well.

Heat half the oil in a large frying pan over a medium heat. Mix the cheese and thyme together on a plate. Dip the chicken first in the egg mixture, then coat in the Grana Padano mixture. Fry in 2 batches, adding the remaining oil with the second batch, until crisp, golden and cooked through. It should take about 5 minutes each side, but don’t be tempted to lift or turn the chicken too soon or the crust might stick to the bottom of the pan.
Serve 2 chicken pieces each, with herb mash and lemon wedges to squeeze over. Garnish with thyme.