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• One by one, roll the chicken
breasts or fish in the flour and
then pat off as much as you can,
leaving the finest layer
• Roll in the egg, and finally place
in the bed of crumbs, rolling
lightly, patting and pressing, so
the pieces are well and evenly
coated
• Heat the oil in frying pan, cook
and gently sizzle on both sides,
until they are cooked through,
then drain on crumpled paper
towel. The chicken breasts will
take 10-12 minutes
• Fish requires about 8 minutes,
and is ready when it flakes cleanly
if prodded with a fork.
This gorgeous crust prevents the fish
from drying out, and makes the meal
more substantial.
6600gg ((22½½oozz)) ffrreesshh bbrreeaaddccrruummbbss
((sseeee DDaaiillyy uusseess ffoorr yyoouurr DDuuaalliitt
mmiinnii cchhooppppeerr))
aa ttbbsspp ttaarrrraag
goonn oorr ppaarrsslleeyy lleeaavveess
4455gg ((22oozz)) cchhiilllleedd bbuutttteerr
44 xx 115500gg ((55oozz)) ttuurrbboott,, hhaalliibbuutt oorr
bbrriillll ffiilllleettss,, ssk
kiinnnneedd
fflloouurr ffoorr dduussttiinngg ((sseeee CCrruunncchhyy
CCrruummbbss rreecciippee ffoorr mmeetthhoodd))
ssaalltt aanndd ppeeppppeerr
• Place the crumbs, herbs and a
knob of butter in the mini
chopper and whiz until the
mixture goes green. Add salt and
pepper to taste
...CRUNCHY CRUMBS
FILLET OF FISH WITH A HERB CRUST (serves four)
BREADCRUMB COATINGS
• Pat the fish dry with kitchen
paper, dust with flour
• Fry the fish for 2-3 minutes each
side in the oil and remaining
butter. press herb topping over
fish, one side only
• Place at the top of a hot oven,
220C/425F/M7, or under a
preheated grill, until the crust
starts to colour
• Serve straight away
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310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 14