How to Make It
Pour the buttermilk into a wide shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile for the salad mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
Heat a large non-stick frying pan tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown stirring regularly so they donÕt burn. Tip into a bowl and break up any large clumps.
Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate then lift the chicken breasts from the buttermilk and roll them in the crumbs making sure they are coated evenly.
Heat 1 tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat then turn it over adding the rest of the oil and fry for 1 min more.
Transfer the chicken to a baking sheet and bake for 5 mins then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.
- 150ml buttermilk or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
- 2 large skinless chicken breasts or 4 small pieces pork escalope
- 50g panko breadcrumbs
- 1 tbsp oil