Tuesday, February 24, 2015

Crispy Cracker Crusted Chicken With Doriano Crackers

I've seen a few recipes through the years that use crushed up pretzels or crackers in the same way you'd use bread crumbs or panko to bread meat. The fabulous folks at Doria sent me some Doriano salted crackers, so I decided to try out something new and it's delicious! Doriano salted crackers are made with authentic Italian flour, oil, salt and natural leavening and all of these ingredients come together to make a delicious, crispy little snack that's just as good on its own as it is with cheeses, charcuterie or even a spread of Nutella. Because Doriano Crackers are portion packed in individual wrappers, it's easy to keep them on-hand and fresh and at just £1.19, they're great for foodies on a budget! 

For this recipe, I've measured out the amount of crackers in packets, however if you're using a different style of cracker, you can still make this recipe… You're looking for about 8 long crackers or 16 small ones. Feel free to deviate and use your judgement - you just need enough crumbs to coat as much chicken as you're making. For two pieces as below, it's more than enough to cover the bottom of a shallow pie plate.

I love chicken cooked this way. The cracker crumb crust gets really crispy and it's a delicious alternative to traditional Chicken Milanese or fried chicken. I love serving this simply with mashed potatoes and green beans, but it's also great with a salad or as a sandwich. 

2 chicken breast fillets 
2 individual packets of Doria Doriano Crackers
250ml skim milk (or whatever milk you prefer)
Salt & Pepper
2 tablespoons regular olive oil

1. Place a sheet of cling film on top of a large cutting board. Lay the chicken fillets out on the cling film with some space between them and cover with another sheet of cling film. Using a rolling pin, bash the chicken until it is quite thin - about a centimeter or so.

2. Pour the milk into a bowl and put the chicken in the milk and leave it to soak.

3. Meanwhile, crush the crackers into fine crumbs - it should resemble a rough meal of sorts. I like to do this with a mortar & pestle, but how you do it doesn't matter as long as the crumbs are as fine as possible. Then transfer the crumbs to a shallow dish or pie plate. Season with salt & pepper and give it a stir with a fork to mix.

4. Pour the oil into a large frying pan and heat on medium-high. While that's warming up, take the chicken breast fillets and coat them in the crackers in the dish. Using a fork, pat crumbs onto each side as needed until the chicken is fully coated. 

5. Fry the chicken pieces for about 5 or 6 minutes on each side until cooked through and crispy golden. Serve piping hot.

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