Flattened chicken breasts in crunchy, golden breadcrumbs served with a creamy, tangy fennel salad. A delicious dinner on the table in 20 minutes
Serves: 2
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 2 chicken breasts, skin removed


    • 2tsp plain flour


    • Salt and freshly ground black pepper


    • 1 medium egg, beaten


    • 2 slices white bread, crusts removed, coarsely grated, or 45g (1½oz) white breadcrumbs


    • 2tbsp finely grated Parmesan


    • Knob of butter


    • 1tbsp olive oil


    • Lemon wedges, to serve


For the fennel slaw:

    • 1 small fennel bulb


    • 1 small red onion, peeled, optional


    • 1 tablespoon small capers,


    • 2 tablespoons mayonnaise


    • 2 teaspoons lemon juice


    • A few fennel fronds






    1. Flatten the chicken breasts between 2 pieces of cling film, using a rolling pin. Coat them in seasoned flour, dip


    1. in beaten egg, then coat in breadcrumbs mixed with the grated Parmesan.


    1. Heat the butter and olive oil in a pan over a medium heat and cook the chicken for 4-5 mins each side, until cooked through. Add the lemon wedges to the pan for half a min.


    1. Meanwhile, make the fennel slaw. Finely slice fennel, and onion, if using. Mix with capers, mayonnaise and lemon juice, to taste. Add some fronds from fennel bulb.


    1. Serve with the chicken.



Nutritional information per portion



fat 35.0g saturates 11.0g calories 567(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.