TUESDAY’S WITH MARCO: Crumbed Chicken Slices

Ingredients serve 4

400 g free range chicken breasts (cut into strips)

15g sweet smoked Spanish pimento (paprika)

50 g Plain flour

3 free medium range eggs

Coconut oil for tray

75 g Fresh bread crumbs.


  1. Preheat the oven to 190C/375F/Gas 5. Oil one large baking with coconut oil.
  2. Mix the breadcrumbs and paprika in a bowl. Place the flour in another bowl.
  3. Season chicken, then coat in plain flour, place in the beaten egg and lastly coat in the breadcrumbs. Shake off the excess and lay the chicken on the oiled baking tray.

And add more oil over breaded strips

  1. Bake in the oven for 30-35 minutes, turning, when completely cooked through and golden-brown all over.
  2. Serve with zucchini chips

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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