Crumbed chicken with lemon, garlic and herb butter


  • Serves 6 people

  • 150 gm softened butter
  • ΒΌ 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.







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