has a foolproof method to achieve golden-brown, crispy breaded chicken cutlets that are also tender on the inside.
If you're stuck for quick lunch ideas or just fancy something simple and nutritious for your midweek dinners, this recipe is for you.
According to the chef, this recipe from his cookbook '5 Ingredients - Quick & Easy Food' is ready in just 20 minutes and serves two, while only costing £1.
Sharing it on his official website, he stated: "Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I've added garlic for extra flavour.
"Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook."
Jamie Oliver's crispy breaded chicken recipe
Ingredients
Two 120g skinless chicken breasts
Two thick slices of seeded wholemeal bread (75g each)
One clove of garlic
One lemon
50g rocket
Method
Place the chicken breasts between two sheets of greaseproof paper and use the bottom of a large non-stick frying pan to gently pound them, flattening them to a thickness of approximately one centimetre.
Tear the bread into pieces and add it to a food processor, then peel and chop the garlic, adding it to the mix as well. Blitz until the mixture forms fairly fine breadcrumbs.
Sprinkle the breadcrumbs over the chicken, pressing them down lightly on both sides.
Cover the chicken again with the greaseproof paper and pound it once more with the pan to embed the breadcrumbs firmly into the meat, further flattening it.
Heat a tablespoon of olive oil in a pan over medium heat. Fry the breadcrumb-coated chicken for about three minutes on each side, or until it turns golden and crispy, ensuring it's cooked all the way through.
Slice the chicken, plate it up, season with sea salt and freshly ground black pepper, and garnish with rocket dressed in lemon. Serve with lemon wedges for a final squeeze of citrus.
