Crumbed chicken
| Recipe By: | Nina Timm |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 4 free-range skinless chicken breasts
- 1.5 g pepper
- salt
- 1 1/2 cups buttermilk
- 2 tbsp flour
- 2 tsp ground cinnamon
- small handful fresh thyme
- 1 free range egg, lightly beaten
- 2 Tbsp fresh breadcrumbs
- 16 button mushrooms
- 3 Tbsp Butter
- 250ml cream or full cream milk
- 125ml mature cheddar, grated
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the chicken fillets between two layers of cling film and gently pound with a meat hammer to flatten the breasts. Repeat with all the meat.
- Season the chicken with salt and pepper and place in the buttermilk for a couple of hours. Then shake off the excess buttermilk.
- Season 150g of flour with a little more salt and pepper and add the thyme as well as the cinnamon.
- Drench the chicken with flour, dip in egg wash and then in fresh bread crumbs. Place on a big tray and refrigerate for another hour or overnight.
- When you're ready to cook the chicken, heat enough oil in a pan or a wok and deep fry the chicken until golden brown and cooked through.
- Make the mushroom and cheese sauce. Wipe the mushrooms with a damp cloth and slice.
- Heat the butter in a pan and add the mushrooms. Saute for a few minutes and then add the remaining flour.
- When it thickens add the cream or the milk and allow to slowly come to a boil.
- Add the cheddar and taste for seasoning.
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