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Crumbed chicken with lemon, garlic and herb butter

Australian Gourmet Traveller fast recipe for crumbed chicken with lemon, garlic and herb butter.
Crumbed chicken with lemon, garlic and herb butter

Crumbed chicken with lemon, garlic and herb butter

William Meppem

If you have a little more time, you can always stuff the chicken breasts with the herb butter instead.

Ingredients

Method

Main

1.Combine 125gm butter, herbs and garlic in a small bowl, season to taste and set aside until required.
2.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.
3.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.
4.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 .

Notes

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