Breaded Chicken with Buttery Carrots & Broccoli


It’s simple but great. Breaded chicken (along with breaded pork chops) use to be one of favourite childhood dishes… and I still love it! 🙂

Serves: 2


7-10 tbsp olive oil

1/2 cup plain flour

1/2 cup breadcrumbs

1 egg

salt, black pepper and paprika, to season

200g baby carrots

50-70g broccoli

25g butter

1. Melt the butter in a small pot over low heat. Place the carrots in the pot and coat with butter. Add enough water to cover the carrots, season with salt and pepper and bring to boil. Turn down the heat and simmer the carrot for 20-30 minutes (do not cover). After 20 minutes there should be no liquid.

1. While the carrot are cooking, season the chicken breasts with salt, black pepper and paprika on both sides. With a fork, beat the egg in the small bowl. Transfer the flour onto a large plate and use another plate for the breadcrumbs. First, coat the chicken with flour then dip it in the egg and finally coat with breadcrumbs. Repeat with all pieces of chicken.

2. Heat olive oil in pan over medium high heat (it is very important that the oil is hot). Place the coated chicken breasts on the pan and fry for 3-4 minutes on each side until golden brown. Avoid frequent turning. If you want to check if the chicken is cooked through gently cut in the middle.

3. While the chicken is fry, boil broccoli in small pot of water for 2-3 minutes. Add the carrots and cook for another 1-2 min.


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