Pan-Fried Breaded Chicken
This delicious chicken recipe is the perfect weeknight dinner. It takes very little prep and only 15 minutes to cook. It's healthy, bright and packed with fresh flavour.
2 chicken breasts, boneless, skinless
sea salt
black pepper, freshly ground
2 Tbsp. oil, for frying
2 Tbsp. Hellmann's mayonnaise
ΒΌ cup Italian breadcrumbs or Panko
Pat chicken dry with paper towels. Spread out each breast so that it is as level as possible, by using a mallet to pound them level or slicing off the excess.
Season both sides with salt and pepper. Coat chicken all over with mayonnaise (you can let the chicken marinate in the mayonnaise for up to 30 minutes on the counter or longer in the fridge, if desired).
Pour breadcrumbs into a shallow dish. Working with one breast at a time, press both sides into the breadcrumbs to coat completely.
In a large non-stick pan, heat 1 Tbsp. oil over medium heat. When the pan is hot, add chicken. Cook for 5-6 minutes on one side, until browned. Flip the chicken, then cover and continue cooking for another 5-6 minutes, or until cooked through.
Transfer chicken to a plate. Serve immediately with a spring salad.
Makes 2 servings.