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This is such a neat way to spruce up the mighty chicken breast. Perfect any day of the week & so fitting Valentines ❤️ Enjoy! Chris x CRISPY CHICKEN LOVE HEARTS | Makes 4 INGREDIENTS 4x 200-250g/7-9oz Chicken Breasts 1 tsp EACH: Paprika, Garlic Powder, Salt plus more as needed 1/2 tspPepper, plus more as needed 1/3 cup/50g Flour 2 Eggs, beaten 1 1/2 cups / 100g Panko Breadcrumbs 1 cup / 240ml Veg Oil, or as needed METHOD 1️⃣Horizontally slice a chicken breast through the centre as if you were to butterfly it. I recommend slicing through the shorter side, but it doesn't make a huge difference. When you get about halfway through, open up the chicken & carefully slice down the middle to open it up. Be careful not to slice all the way through. Make a slice at the top to create the two curves of the heart. 2️⃣Lay over clingfilm & gently pound to even thickness. Trim around the edges to clean up the heart shape. Season both sides with a pinch of salt & pepper then repeat. 3️⃣Set up 3 large shallow dishes: 1st with flour, 1/2 tsp garlic powder, paprika & salt & 1/4 tsp pepper, 2nd with eggs & 3rd with Panko & remaining seasoning. One by one dredge the chicken through the flour, into the eggs then finish in breadcrumbs. Ensure you thoroughly coat the chicken at each stage. 4️⃣Add enough oil to comfortably fill the bottom of a large heavy-based pan over medium-high heat. Once the oil is hot (around 3-5mins - a breadcrumb should rapidly sizzle) fry for the chicken for 3-4mins each side or until golden brown with the centre piping hot, then remove & rest on a wire rack with paper towels underneath. Bring oil back up to temp & top up if needed, then repeat. *For chicken parma top with marinara sauce, mozzarella & parmesan, then pop it under the grill until golden. If you're using store-bought marinara sauce I recommend simmering it & thickening it up beforehand. I also recommend low-moisture mozzarella (i.e. not stored in brine) or thoroughly pat it dry to remove moisture.

This is such a neat way to spruce up the mighty chicken breast. Perfect any day of the week & so fitting Valentines ❤️ Enjoy! Chris x CRISPY CHICKEN LOVE HEARTS | Makes 4 INGREDIENTS 4x 200-250g/7-9oz Chicken Breasts 1 tsp EACH: Paprika, Garlic Powder, Salt plus more as needed 1/2 tspPepper, plus more as needed 1/3 cup/50g Flour 2 Eggs, beaten 1 1/2 cups / 100g Panko Breadcrumbs 1 cup / 240ml Veg Oil, or as needed METHOD 1️⃣Horizontally slice a chicken breast through the centre as if you were to butterfly it. I recommend slicing through the shorter side, but it doesn't make a huge difference. When you get about halfway through, open up the chicken & carefully slice down the middle to open it up. Be careful not to slice all the way through. Make a slice at the top to create the two curves of the heart. 2️⃣Lay over clingfilm & gently pound to even thickness. Trim around the edges to clean up the heart shape. Season both sides with a pinch of salt & pepper then repeat. 3️⃣Set up 3 large shallow dishes: 1st with flour, 1/2 tsp garlic powder, paprika & salt & 1/4 tsp pepper, 2nd with eggs & 3rd with Panko & remaining seasoning. One by one dredge the chicken through the flour, into the eggs then finish in breadcrumbs. Ensure you thoroughly coat the chicken at each stage. 4️⃣Add enough oil to comfortably fill the bottom of a large heavy-based pan over medium-high heat. Once the oil is hot (around 3-5mins - a breadcrumb should rapidly sizzle) fry for the chicken for 3-4mins each side or until golden brown with the centre piping hot, then remove & rest on a wire rack with paper towels underneath. Bring oil back up to temp & top up if needed, then repeat. *For chicken parma top with marinara sauce, mozzarella & parmesan, then pop it under the grill until golden. If you're using store-bought marinara sauce I recommend simmering it & thickening it up beforehand. I also recommend low-moisture mozzarella (i.e. not stored in brine) or thoroughly pat it dry to remove moisture.

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#ramadhan2025 #foryou

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