Lemon crumbed chicken

Lemon crumbed chicken

By Lee Hesketh
0:05 To Prep
0:20 To Cook
2 Servings
Average Rating
Difficulty Easy

Oh the flavours are amazing!


  • 2 chicken breast fillets
  • 1/2 cup Plain flour
  • 2 Eggs
  • 1 handful Fresh Parsley, chopped
  • 50g Parmeson cheese
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 garlic cloves, minced
  • 4 tblspns Olive oil
  • 4 tblspns Butter
  • 1 Fresh lemon juice
  • to taste salt and pepper

Step 1

Butterfly the breast and fold it out. Cover in glad wrap and flatten with meat tenderiser

Step 2

In separate dish mix together eggs, salt and pepper, half of the chopped parsley and the grated parmeson cheese

Step 3

Put the flour out on another plate

Step 4

Place saute pan on mod heat and add olive oil and half the butter

Step 5

Coat chicken in the flour, shake off excess then coat in egg mixture

Step 6

Cook in pan (approx 4 minutes each side)

Step 7

Transfer to hot plate to rest

Step 8

In the pan add wine, garlic, juice of 1/2 the lemon, chicken stock, the remaining parsley and rest of the butter. Reduce for 2 minutes.

Step 9

Return chicken to sauce and heat.

Step 10

Serve the chicken and thicken sauce a little.

Step 11

Pour sauce over chicken and serve!

Chef's Tips

You can do this dish with veal as well.

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