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Nutrition: per serving

  • kcal396
  • fat10g
  • saturates2g
  • carbs37g
  • sugars2g
  • fibre2g
  • protein37g
  • salt1.8g
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Method

  • step 1

    Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they’re about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.

  • step 2

    Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.

  • step 3

    Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.

RECIPE TIPS
BREADCRUMBS

Toasted breadcrumbs are a clever shortcut to getting golden crumbs without frying.

Recipe from Good Food magazine, June 2007

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Comments, questions and tips (42)

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Overall rating

A star rating of 4.5 out of 5.35 ratings

hazelmgrove

question

Can I bash the chicken a day in advance?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can bash the chicken up to a day in advance. Only keep it out of the fridge for the minimum time needed to bash it, then cover and return it to the fridge straight away until ready to use the following day. We hope this helps. Best wishes, BBC Good Food Team.

Rachel Gaskin avatar

Rachel Gaskin

question

I want to freeze these for another night. How do I reheat them so they dont dry out?

lulu_grimes avatar
lulu_grimes

Hi, If you haven't cooked them then freeze any spare before cooking, if you have cooked them then wrap them in foil to reheat then give them a couple of minutes to crisp up. They are chicken breasts so have a tendency to be dry. I hope this helps, Lulu

Bex_Nev

question

I’ve read through the comments and seen that some are suggesting to do it in the oven instead of under the grill.

How long did you leave them in the oven for and at what temp?

Thanks in advanced!

lulu_grimes avatar
lulu_grimes

Hi, They should take about 20 mins in the oven, you'll need to heat the oven to 230C/210C fan/gas 8 to get the crumbs crisp enough. Lulu

Mrswes

Dry as anything. Will not be making these again. Maybe better if fried or roasted with a bit of oil or butter

davidstewart58373

I've made a variation of these before many times and find that doing two coatings of the breadcrumbs (I add paprika, basil, and salt and pepper to mine), then when on the wire rack for grilling drizzle on the last of the egg mixture and spray the top with olive oil (or just use a very thin drizzle).…

mzungu-wa-pemba

tip

A little adjustment. The classic technique for breading chicken (or pork, or anything else for that matter) is to flour it before egging and crumbing: beaten egg can be too viscous and may simply run back off the meat in places (meaning the crumbs fall off as there's no cooked egg to hold them on,…

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