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Crumbed chicken with lemon, garlic and herb butter

You'll need

150 gm softened butter ¼ cup each (loosely packed) chives and flat-leaf parsley, finely chopped 2 tbsp thyme, finely chopped 1 garlic clove, finely chopped 4 chicken breasts (about 300gm each), halved horizontally For dusting: seasoned plain flour 3 eggs, lightly beaten 140 gm (2 cups) fine fresh white breadcrumbs 2 tbsp olive oil Finely grated rind and juice of 1 lemon To serve: steamed green beans and lemon wedges (optional)


  • 01
  • Combine 125gm butter, herbs and garlic in a small bowl, season to taste and set aside until required.
  • 02
  • Place chicken pieces between two pieces of plastic wrap and flatten to 5mm thick with a meat mallet. Dip in flour, then eggwash, then breadcrumbs and shake off excess in between.
  • 03
  • Heat half the oil in a large frying pan over medium heat, add half the remaining butter, then, when foaming, add half the chicken and cook, turning once, until golden and cooked through (5-7 minutes each side). Wipe pan clean and repeat with remaining oil, butter and chicken. Season to taste, set aside on absorbent paper and keep warm.
  • 04
  • Meanwhile, heat herb butter in a small saucepan over medium heat until melted (2-3 minutes). Add lemon rind and juice, drizzle over chicken and serve with steamed green beans and lemon wedges.
This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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