Breaded Chicken with Homemade Cider Beans.
Deliciously moist chicken breast in a crispy breadcrumb coating served alongside spicy, sweet and sour beans. This simple chicken recipe was loved by both children and adults, no one is ever too old for breaded chicken.
Serves 6
Preparation.
Sandwich the chicken breasts between sheets of cling film. Pound gently with a rolling pin to about 1cm in thickness.
To assemble.
Place 200g of breadcrumbs in a large platter, seasoned with salt and pepper.
Crack 5 eggs into a large bowl, whisk.
Dip the chicken breasts in the whisked eggs.
Dredge in breadcrumbs.
Dip in the whisked eggs.
Re dredge in breadcrumbs.
Shallow fry in about 1cm of vegetable oil on medium heat until cooked through.
Drain well.
Cider Beans.
In a large saucepan, with a tablespoon of olive oil, fry
-1 sliced onion,
-2 cloves chopped garlic,
-salt and pepper.
Cook, stirring occasionally until the vegetables have softened, add
-400g tinned cannellini beans,
-1tsp cayenne pepper,
-1tsp paprika.
Cook, stirring occasionally to coat the beans, add
-1tbsp balsamic vinegar,
-1tbsp soy sauce,
-100ml cider,
-400g tinned tomatoes.
Leave to simmer for 15 minutes.
Taste and adjust the seasoning.
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