500 grams of skinless breast fillets or tenderloins
1/2 cup of Pitruzzello Estate Olive Oil
Salt and Pepper
Cut bread into small pieces and place in a food processor until fine breadcrumbs are formed. Mix breadcrumbs, Pantalica Grated Parmesan Cheese, herbs, salt and pepper together before placing on a flat dish. In a smaller bowl, beat the eggs and milk together.
Spread the flour out over a benchtop or tray. Remove any fat and white tendons from the chicken, before cutting into smaller strips.
Place under plastic wrap, and with a rolling pin or mallet, gently flatten. Coat each piece in flour, before dipping in the egg mixture. Then coat liberally with the breadcrumb mixture, shaking any excess off.
Repeat with remaining chicken pieces, before refrigerating for 30 minutes. Heat oil in a frypan over medium heat, and fry the chicken in batches until cooked through and coating is golden brown.
