Crunchy Chicken Breasts

I’ve been wanting to make these for a while as the crunchy pork chops we make are so good. I’m glad we finally got round to it because these were equally good.

Instead of frying these we browned them on both sides in the frying pan and then transferred them to the oven for the final cooking. This worked well as they stayed nicely coloured and cooked right through without burning.

Whisk one egg with a large teaspoon of dijon mustard, some salt and pepper and a large pinch of oregano.

In a separate bowl, combine the crumbs of two slices of bread with a generous grating of parmesan.

Flatten two chicken breasts and then dip in to the egg mixture. Take these and coat in the breadcrumbs.

Brown on either side in plenty of oil and then transfer to the oven for 15 minutes.