James Martin’s chicken with parmesan, lemon, and thyme
- Ready in: 45 mins
- Serves: 6
- Price: £1.92 per serving
- 75g finely grated Parmesan
- 4 unwaxed lemons, zested
- 150g dried white breadcrumbs
- 10 sprigs of fresh thyme, leaves only
- 6 x 200g chicken breast fillet
- 50g butter
- 100g plain flour
- 2 medium eggs
To make the crumb, place the Parmesan, lemon zest and breadcrumbs into a blender and add the thyme leaves. Blend to a fine crumb.
Place each chicken breast between 2 pieces of Clingfilm at a time and using a rolling pin, flatten the chicken evenly until about 1cm thick.
Break the eggs into a bowl and lightly beat. Place the flour into another bowl and the crumb into a third. In turn, place each chicken first in the flour, then the egg and finally in the crumb.
To cook, heat a large non-stick pan over a medium heat and add the butter. Once it starts to bubble, place the crumbed chicken in and allow to cook for about 3-4 minutes before turning over and cooking for a further 2-3 minutes.