If you don’t have crispy onions, replace them with equal parts Panko breadcrumbs
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 567 |
| Fat | 28.2g |
| Saturates | 2.8g |
| Protein | 20g |
| Carbs | 56g |
| Sugars | 3.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180ÆC, gas mark 4. Line a baking tray with baking paper.
Lay the chicken breasts on a chopping board and slice through the way through to the other side. Open up the breasts and flatten them slightly using a rolling pin (they need to still be plump).
Place the flour, salt and freshly ground pepper in a medium bowl. Whisk the egg and milk together in another bowl. Combine the crispy onions and breadcrumbs in a third bowl.
Dust the chicken breasts in the flour, dip into the egg mixture and press into the crispy onions to coat. Repeat this process twice for each chicken breast.
Place the crumbed chicken breasts on the baking tray. Bake for 15- 20 minutes or until cooked through and crunchy.
Serve with the pea shoots (or SpinneysFOOD Microgreens) and lemon wedges.
