Crispy parmesan chicken recipe
 Gary Rhodes' Parmesan chicken recipe is a quick way to jazz up chicken breasts. Serve with crusty bread and a cold glass of white wine. 4 chicken breasts, skinlesssalt and pepperflour, for dusting 75g/3oz fresh white breadcrumbs 50g/2oz finely grated Parmesan cheese2 free-range eggs, beatenolive oil, for cooking large knob of butter6 tomatoes, halved1-2 cloves of garlic, thinly sliced coarse sea salthandful of fresh basil leaves4 wedges of lemon 4 chicken breasts, skinless salt and pepper flour, for dusting 75g/3oz fresh white breadcrumbs 50g/2oz finely grated Parmesan cheese 2 free-range eggs, beaten olive oil, for cooking large knob of butter 6 tomatoes, halved 1-2 cloves of garlic, thinly sliced coarse sea salt handful of fresh basil leaves 4 wedges of lemon Method Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.Mix together the breadcrumbs and parmesan.Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon. Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess. Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess. Mix together the breadcrumbs and parmesan. Mix together the breadcrumbs and parmesan. Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs. Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs. Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden. Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden. For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt. For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into. Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil. Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil. Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon. Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.