Chicken 1. Wash chicken thigh fillets and cut each piece into 2-3 pieces. 2. Prepare breadcrumb mixture by adding 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of mixed herbs and 1 teaspoon of paprika to a cup of breadcrumbs. 3. Heat up a frying pan and beat up one egg. 4. Add oil to the frying pan then dip chicken pieces into egg then into the breadcrumb mixture. 5. Fry until golden brown, breadcrumbs tend to burn a little easily but I assure you it doesn't really affect the taste unless you absolutely burnt it into a crisp. 6. Serve with mashed potatoes, baby carrots, cherry tomatoes and mushroom sauce. Mushroom sauce 1. Wash and slice mushrooms thinly and also slice up half an onion. 2. In a frying pan, add a little bit of oil probably one teaspoon and then add in the onions, as the onions start become slightly translucent, add in a knob of butter, this prevents the butter from caramelizing. 3. Add in mushrooms and stir fry them until they're soft then add in half a cup to 3/4 cup of chicken stock. 4. Find a lid of a sorts to cover the frying pan and let it simmer down for about 5 minutes then stir in 1/4 cup of water mixed with a tablespoon of cornflour. 5. Cover it again and let it simmer till mixture thickens. 6. Remove lid and add salt and pepper to taste.
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