164/365Today I…tried something new

Today I… tried a new recipe- fennel crumbed chicken. I found it in the May/June issue of the free M&S magazine that I picked up in store. What a gorgeous photo. wpid-20140704_191048.jpgI didn’t serve mine with the tomato salad as seen here- we had new potatoes and some freshly shelled, home grown peas and tiny, baby carrots (not from our garden but a gift from a friend). I forgot to take a photo, but it was delicious!  I can’t wait to harvest our own carrots, they tasted amazing! Easy-peasy to do:

  • Place chicken breasts between 2 sheets of cling film and beat with a rolling pin until 1cm thick.
  • Mix 2 tsp of toasted crushed fennel seeds with 2tbsp plain flour, season with salt and pepper;  spread on a plate.
  • Beat one egg and put in a shallow bowl.
  • Mix 150g fresh breadcrumbs with 2 tbsp grated parmesan and put on plate.
  • Dust chicken with  flour (shake off excess), dip in beaten egg, then breadcrumbs.
  • Fry chicken in sunflower oil, about 5-6 minutes per side, until golden and cooked through.
  • Drain on kitchen paper, slice and serve.

Bon appetit, mes amis.

About downmyfront

Interested in cooking and eating, books, theatre, crafts, thrift and upcycling.
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