Crispy Five-Spice Chicken

From Donna Hay's "Flavours". May substitute with pork fillets too. And i've tried it with panko (japanese breadcrumbs) with better, crispier results.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  chicken breasts
•  cornflour, for dusting
• 2  eggs, lightly beaten
•  oil, for shallow-frying

• Coating Mixture

• 2 1⁄2 teaspoons Chinese five spice powder
• 2  cups  fine breadcrumbs
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1  teaspoon salt
•  cracked black pepper, to taste
• 1  tablespoon flat leaf parsley, finely chopped

Directions

1. Cut chicken breasts in half lengthways.
2. Dust lightly with cornflour and set aside.
3. Combine all coating ingredients in a shallow bowl or plate.
4. Dip chicken into beaten egg and then press firmly into the coating mixture.
5. (You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
6. Fry the chicken 2-3 minutes each side, until golden and crisp.
7. Do not crowd the pan.
8. Fry in batches if necessary.
9. Drain on absorbent paper.