Tanya Bartolini has always loved food and cooking. Her Italian heritage means that food has always been a big part of her family life and becoming a mother has seen her become more time challenged. Add all of these elements to maternity leave and Tanya discovered a desire to turn her passion for food and cooking for her family into something more widespread. It saw the birth of The Everyday Cook Network, a place where everyday cooks like herself can come together to share their love of food and simplicity. Somewhere to talk food and share recipes.
It also saw the beginnings of her first cookbook, Blending The Cultures, available through Amazon from late October 2013.
Nonna Ida makes the best crumbed chicken and it wasn’t until recently that I discovered the exact reason why. My son absolutely loves this dish. – Tanya Bartolini
2 large chicken breasts (preferably free range)
¼ cup Scotch whisky
1 garlic clove, crushed
2 cups dried breadcrumbs
½ cup parmesan cheese
1 tablespoon powdered chicken stock
extra virgin olive oil
Let’s start cooking
Thinly slice the chicken breasts (about 3-4 pieces per breast). Use a meat tenderiser to lightly hammer each piece thin.
Marinate the chicken: place in a bowl with eggs, scotch and garlic whisked together. Place the marinating chicken in the refrigerator for 1 hour.
Place breadcrumbs, parmesan cheese and chicken stock in a bowl and combine. Remove a piece of chicken from the egg mixture and place in the breadcrumbs, thoroughly coating the chicken. Transfer to a plate and continue until all pieces of chicken are crumbed.
Heat olive oil in a large frying pan over medium heat. Once the pan comes to temperature (breadcrumbs will bubble when dropped in), place chicken pieces in the pan. Cook on one side until golden brown, then turn and repeat. Once cooked, transfer chicken to a plate covered in paper towel. Repeat until all pieces of chicken are cooked.
This dish is best served warm and golden and crunchy.