Mama’s Chicken Empanado (Breaded Chicken Fillets)

Undoubtedly one of the most recognised dishes. So simple to make and tastes wonderful in a sandwich, with chips, mash or on its own as a tapas dish.

  • 2 large chicken breasts
  • 2 garlic cloves
  • Fresh parsley
  • Salt
  • Black pepper
  • Plain flour
  • 2 – 4 eggs
  • Breadcrumbs
  • Sunflower or olive oil


Prepare three separate plates, one with plenty of flour, one with plenty of breadcrumbs (start with a packet and refill as you need to) and a separate plate with two beaten cracked eggs. Season your eggs with finely chopped parsley, thinly chopped garlic and pepper.

Rinse your chicken breast and fillet it into thin, wide slices.

Once filleted, the fun, but messy stage begins. One at a time cover your chicken slices with the flour, then egg and finally the breadcrumbs. Continue the process until all your chicken slices are finished.

Pour a generous amount of oil into a frying pan and fry your chicken, flipping it over occasionally until both sides are golden.