Sesame and Poppy Seed Crumbed Chicken

Serves 2
Time 25 minutes


2 skinless chicken breasts
Salt and pepper
4 eggs
1 cup panko breadcrumbs
¼ cup poppy seeds
¼ cup sesame seeds
¼ cup freshly grated Parmesan cheese
1 cup plain flour
1 tbsp smoked paprika
3 tbsp extra virgin olive oil
Coleslaw, to serve
Lemon, to serve


Butterfly the chicken breasts by slicing horizontally – not all the way through – then opening up like a book. Season well with salt and pepper.

In a shallow dish, lightly beat the eggs with some salt and pepper. In another, combine the breadcrumbs, sesame seeds, poppy seeds and Parmesan. In a third dish, combine the flour and paprika. Dip the chicken breasts first in the flour, then the eggs, then the breadcrumbs. For a double crumb, dip the chicken in the egg and breadcrumbs again.

Heat the olive oil in a large pan over medium heat, then fry the chicken breasts one at a time until golden on both sides and cooked through. Drain on paper towel or a wire rack, then serve with a wedge of lemon and coleslaw or salad of your choice on the side.