1. Place the chicken breasts between two large sheets of greaseproof paper,and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick. Tear the bread into a food processor,then peel,chop and add the garlic,and blitz into fairly fine crumbs. Pour the crumbs over the chicken,roughly pat on to each side,then re-cover with the paper and whack again,to hammer the crumbs into the chicken and flatten them further.
2. Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side,or until crisp,golden and cooked through. Slice,plate up,season to perfection with sea salt and black pepper,sprinkle with lemon-dressed rocket,and serve with lemon wedges,for squeezing over.
Tips
Easy swaps:
• Try this method with pork loin steaks or haloumi.
• You can use any type of bread here or,if you're all out,try pounding up breadsticks or crackers to achieve that crunch,porridge oats or even cornflakes could do the trick.
• For extra flavour,you could add herbs,lemon zest,spices or grated cheese to your crumb – whatever you like!
• You can serve your crispy chicken with any lettuce leaves you have,or even some roasted or steamed veg. Gorgeous.
Jamie:Keep Cooking and Carry On,Fridays 7:30pm only on 10.