Ingredients

  • 2 chicken breasts, cut horizontally
  • 2 eggs, beaten
  • 100g plain four, seasoned
  • 100g panko
  • breadcrumbs
  • 100g walnuts
  • 25g pecorino, grated
  • 75g butter
  • 15ml olive oil
  • 100g baby spinach (pre-washed)
  • 15g butter
  • Salt and pepper
  • Lemon wedges to serve

Method

Place the panko breadcrumbs, walnuts and pecorino into a food processor and blitz to a crumb consistency.

Place the chicken between two sheets of cling film.

Flatten to a 5mm thickness using a rolling pin. Take the flattened chicken pieces and dip each in flour, beaten eggs then the breadcrumb mix.

Place the butter and oil in a frying pan and place over a medium heat.

When the butter is melted and foaming add the coated chicken breasts and fry them for three minutes until they are golden brown and crispy, then turn over and fry until the other side is brown and crispy. Spoon the melted butter over the chicken pieces.

For the spinach: place a second pan on a medium heat and add the butter. When the butter has melted add the spinach and wilt the spinach. Season, drain on a paper-lined plate, then serve with the chicken and lemon wedges.

Ingredients

  • 2 chicken breasts, cut horizontally
  • 2 eggs, beaten
  • 100g plain four, seasoned
  • 100g panko
  • breadcrumbs
  • 100g walnuts
  • 25g pecorino, grated
  • 75g butter
  • 15ml olive oil
  • 100g baby spinach (pre-washed)
  • 15g butter
  • Salt and pepper
  • Lemon wedges to serve

Method

Place the panko breadcrumbs, walnuts and pecorino into a food processor and blitz to a crumb consistency.

Place the chicken between two sheets of cling film.

Flatten to a 5mm thickness using a rolling pin. Take the flattened chicken pieces and dip each in flour, beaten eggs then the breadcrumb mix.

Place the butter and oil in a frying pan and place over a medium heat.

When the butter is melted and foaming add the coated chicken breasts and fry them for three minutes until they are golden brown and crispy, then turn over and fry until the other side is brown and crispy. Spoon the melted butter over the chicken pieces.

For the spinach: place a second pan on a medium heat and add the butter. When the butter has melted add the spinach and wilt the spinach. Season, drain on a paper-lined plate, then serve with the chicken and lemon wedges.