Flattened Fried Chicken

If you’ve been perusing through my posts, you already know that I am a big fan of Fried Chicken. While holidaying in Austria, I had Chicken Schnitzel twice a day and didn’t feel any guilt whatsoever. Once back home, I had to make do with these beaten Panko Chicken cutlets but even these are yum and go amazingly well with the Potato salad I learnt from there. 

  • 250g Boneless, Skinless Chicken Breast
  • 4 Cloves Garlic, crushed
  • Small bunch of Parsley leaves
  • 50g Panko Breadcrumbs
  • 25g Parmigiano Reggiano
  • 5g Chives
  • Salt
  • Crushed Black Pepper
  • 1 Egg
  • Flour for dredging
  • Oil for frying

  • Beat the Chicken to make it as flat as possible.
  • Marinate the Chicken with crushed Garlic, Parsley, Black Pepper & Salt for about 4 hours.
  • Whisk the Egg in a shallow dish.
  • Put some Flour in a plate.
  • In another plate, mix the Panko, Parmesan & Chives.
  • Take a piece of flattened chicken, coat it with flour lightly & shake off the excess.
  • Dip this piece of Chicken in the Egg and then coat it properly with the Panko mixture.
  • Repeat with the rest of the Chicken.
  • Heat the oil to 180 degrees. Fry till golden brown & crisp.
  • Place on a kitchen towel to absorb the excess oil & serve hot.
  • It’s served best with a dash of Italian Lemon juice on top!


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