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RECIPES
OH CRUMBS RECIPES HARRIET BOUCHER | IMAGES ASHLEE DECAIRES
The humble, versatile crumbed chicken should be one of your go-to’s. It can be a stand-alone meal, the base of a chicken Parmesan, a crunchy little canapé, or sliced to top a salad. The classic flour, egg, breadcrumb combo won’t let you down, but it doesn’t always need to be so plain. Add finely grated Parmesan into your crumb for a cheese hit; sprinkle mixed herbs or spices into the flour for an extra flavour bomb; or use my partner’s mum’s secret tip, sage and onion stuffing mix instead of breadcrumbs – it’s delicious. Much debate ensued in the Nourish office as to whether you should double crumb, single crumb, use flour or not. Here is my final answer for the best way to crumb. I’ve used chicken breast but apply this method to anything you are wanting to crumb.
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