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Panko Chicken Breast:

  • Eggs (class extra), beaten 1 pc
  • Oil 50 ml
  • Chicken breast (flattened with meat mallet) 200 g
  • Panko breadcrumbs 30 g
  • Dried breadcrumbs 20 g
  1. Panko Chicken Breast:

    15 minutes
    • In a bowl, mix the two bread crumbs together and add the Robertsons chicken spice and dried organum.
    • Place the chicken breast into the beaten egg wash, then into the breadcrumb mix, ensure chicken is fully coated.
    • Heat the oil in a frying pan and place the crumbed chicken breast into the oil and fry on either side till, golden brown.
    • Transfer into the oven and cook at 170C till fully cooked
  2. Chefs Tip:

    • Serve with herbed mash potato, creamed spinach, pineapple salsa, roasted balsamic beetroot and blistered garlic.
    • Squeeze a little lime juice over the cooked chicken to bring out the flavours of the Robertsons Herb and Spice.