Breaded chicken and fries


Yes, more crumbed items.

Serves 1.5

2 chicken breasts

Large slice of bread, blitzed into breadcrumbs

Grated zest of half a lemon

1 teaspoon finely chopped oregano or thyme

Milk for dipping – about 50ml

Flour for dusting

Black pepper

Floury potatoes, to your appetites

Tablespoon of vegetable or sunflower oil

Salad and peas to serve

Peel the potatoes and cut into frites – sticks about 1/2 a centimetre square at the end. Soak in cold water for about an hour before cooking if you have time – this helps stop them sticking. Coat in oil, spread out in a single layer on a baking sheet that’s been lined with a reusable baking sheet and cook in a hot oven for about 25 minutes. If you’ve got an Aga and you’ve used it within the last 24 hours, count on it taking at least an hour, including swearing time.

Combine the breadcrumbs, herbs, pepper and lemon zest in a bowl. Beat both chicken breasts with a rolling pin – another recipe for angry days – till flattened. Cut one into bite sized pieces; you’ll probably get enough for three or four baby servings. Dunk each piece in flour, milk, then crumbs, sprinkling your larger piece with salt. You can either fry them in olive oil (for about 10 – 15 minutes) or bake in the oven at 200 degrees for around 20 minutes. The leftover breaded chicken freezes well and can be cooked from frozen with an extra five minutes cooking time.

I served mine with salad and Bert’s with peas.

For the full Austrian ski resort experience, have redcurrent jelly on the side and pop a pair of goggles on your baby.


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