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  • It doesn't take that much time - 20 minutes from skinless breast to plate maybe?

    1. Butterfly* & bash flat
    2. Dredge in cornflower / plain flour
    3. Dip in beaten egg
    4. Dip in panko**
    5. Shallow fry

    Longer if you marinate the chicken in rice wine & soy before hand.

    * Wrapping a rolling pin in clingfilm & the chicken between clingfilm seems to work well
    ** I've tried with DIY breadcrumbs, but it just doesn't compare with the shop bought stuff

  • Sure, but considerably more effort. Whilst your hands are getting eggy, floury and generally claggy and you're having to regulate oil temp to fry the cutlet I'm having a lovely beer and wasting more time on the forum... easy dinners should be easy.

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