It was one of those days last autumn, when I had near-stale white toast lying around the house and some cheap extra-thin chicken fillets in the fridge. And some leftover Greek yoghurt. What’s a girl to do?
Girl blitzes the toast (sans crust) into bread crumbs and googles breaded chicken fillets.
Here’s the rest of what I did, as far as I can remember.
- 1 dl breadcrumbs
- 1 dl grated pecorino
- bunch of parsley, chopped
- black pepper
- thin chicken fillets (9)
- olive oil
- dip: Greek yoghurt, tahini and lemon juice – mix to your liking
I set the oven to heat up to about 190 degrees Celsius.
I grated some pecorino and mixed it with an equal amount of breadcrumbs. Then I chopped up some parsley and threw in some ground black pepper and salt.
Then I dipped and coated a chicken fillet in olive oil, and then rolled it around in the breadcrumb-cheese-parsley mixture until it was nicely, but lightly covered. I repeated the process until all of the little chicken fillets were done and dusted.
I lined the little fillets into a baking tray with some baking paper for protection. When the oven was hot, I popped them in and let them bake until golden. About 20 mins.
While they were baking, I made a dipping sauce out of the Greek yoghurt and a table spoonful of tahini and some lemon juice. Worked nicely.