•
One by one, roll the chicken
breasts or fish in the flour and
then pat off as much as you can,
leaving the finest layer
•
Roll in the egg, and finally place
in the bed of crumbs, rolling
lightly, patting and pressing, so
the pieces are well and evenly
coated
•
Heat the oil in frying pan, cook
and gently sizzle on both sides,
until they are cooked through,
then drain on crumpled paper
towel. The chicken breasts will
take 10-12 minutes
•
Fish requires about 8 minutes,
and is ready when it flakes cleanly
if prodded with a fork.
This gorgeous crust prevents the fish
from drying out, and makes the meal
more substantial.
6
60
0g
g ((2
2½
½o
ozz)) ffrre
essh
h b
brre
ea
ad
dccrru
um
mb
bss
((sse
ee
e D
Da
aiilly
y u
usse
ess ffo
orr y
yo
ou
urr D
Du
ua
alliitt
m
miin
nii cch
ho
op
pp
pe
err))
a
a ttb
bssp
p tta
arrrra
ag
go
on
n o
orr p
pa
arrsslle
ey
y lle
ea
avve
ess
4
45
5g
g ((2
2o
ozz)) cch
hiilllle
ed
d b
bu
utttte
err
4
4 x
x 1
15
50
0g
g ((5
5o
ozz)) ttu
urrb
bo
ott,, h
ha
alliib
bu
utt o
orr
b
brriillll ffiilllle
ettss,, sskkiin
nn
ne
ed
d
ffllo
ou
urr ffo
orr d
du
ussttiin
ng
g ((sse
ee
e C
Crru
un
ncch
hy
y
C
Crru
um
mb
bss rre
ecciip
pe
e ffo
orr m
me
etth
ho
od
d))
ssa
alltt a
an
nd
d p
pe
ep
pp
pe
err
•
Place the crumbs, herbs and a
knob of butter in the mini
chopper and whiz until the
mixture goes green. Add salt and
pepper to taste
...CRUNCHY CRUMBS
FILLET OF FISH WITH A HERB CRUST (serves four)
BREADCRUMB COATINGS
•
Pat the fish dry with kitchen
paper, dust with flour
•
Fry the fish for 2-3 minutes each
side in the oil and remaining
butter. press herb topping over
fish, one side only
•
Place at the top of a hot oven,
220C/425F/M7, or under a
preheated grill, until the crust
starts to colour
•
Serve straight away
7
