Fast Recipes

Crumbed chicken with lemon, garlic and herb butter

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

By Alice Storey
  • Serves 6
Crumbed chicken with lemon, garlic and herb butter
Crumbed chicken with lemon, garlic and herb butter

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


  • 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
  • 3 eggs, lightly beaten
  • 140 gm (2 cups) fine fresh white breadcrumbs
  • 2 tbsp olive oil


  • 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 .

  • Author: Alice Storey