Classic Crumbed Chicken

Weekend Delights

Need to get back to your work desk at home but craving a sizzling chicken dish?
Here’s a snippy chicken stir fry to settle your stomach.

Classic Crumbed Chicken Recipe

2-4 Serving

30 Minutes

136 Calories


  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • 2 tsps paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1/2 cup grated parmesan cheese
  • Oil for frying
  • Salt and pepper to taste


  • Step 1: Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them until they are an even thickness, about 1/4 inch thick. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.
  • Step 2: Grab another bowl, and whisk together the eggs and dijon mustard. In a third bowl, mix together the breadcrumbs and parmesan cheese.
  • Step 3: Place each chicken breast in the flour mixture, shaking off any excess. Then dip it in the egg mixture, letting any excess drip off. Finally, coat it in the breadcrumb mixture, pressing the breadcrumbs onto the chicken.
  • Step 4: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan in a single layer. Cook for 3-4 minutes per side or until the chicken is golden brown and cooked through. Remove the chicken from the pan and transfer it to a paper towel-lined plate to drain any excess oil.
  • Step 5: Serve hot with your favourite sides such as mashed potato, a nice greek salad or some green beans.