Pan-fried chicken in a Grana Padano crust

Pan-fried chicken in a Grana Padano crust
  • Serves icon Serves 4
  • Time icon 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.

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

Method

  1. Put the saffron in a bowl, add a tablespoon of boiling water and set aside for a few minutes to infuse.
  2. Meanwhile, cut the chicken in half widthways to make 8 thin pieces and dust very lightly in flour.
  3. Crack the egg into the bowl of saffron. Add a good grinding of black pepper and beat well.
  4. 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.
  5. Serve 2 chicken pieces each, with herb mash and lemon wedges to squeeze over. Garnish with thyme.

delicious. tips

  1. Any leftovers from this meal make a great sandwich filling with a bit of garlic mayonnaise.

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