This gorgeous recipe is from The Everyday Cook Network by Tanya Bartolini.

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  • 2 large chicken breasts (preferably free range)

  • 3 eggs

  • ¼ cup Scotch whisky

  • 1 garlic clove, crushed

  • 2 cups dried breadcrumbs

  • ½ cup parmesan cheese

  • 1 tablespoon powdered chicken stock

  • extra virgin olive oil


  • 1.

    Thinly slice the chicken breasts (about 3-4 pieces per breast). Use a meat tenderiser to lightly hammer each piece thin.

  • 2.

    Marinate the chicken: place in a bowl with eggs, scotch and garlic whisked together. Place the marinating chicken in the refrigerator for 1 hour.

  • 3.

    Place breadcrumbs, parmesan cheese and chicken stock in a bowl and combine. Remove a piece of chicken from the egg mixture and place in the breadcrumbs, thoroughly coating the chicken. Transfer to a plate and continue until all pieces of chicken are crumbed.

  • 4.

    Heat olive oil in a large frying pan over medium heat. Once the pan comes to temperature (breadcrumbs will bubble when dropped in), place chicken pieces in the pan. Cook on one side until golden brown, then turn and repeat. Once cooked, transfer chicken to a plate covered in paper towel. Repeat until all pieces of chicken are cooked.

  • 5.

    This dish is best served warm and golden and crunchy.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 722kj
  • Fat Total 27g
  • Saturated Fat 9g
  • Protein 44g
  • Carbohydrate 40g
  • Sugar 3g
  • Sodium 904mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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