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Lemon Crumbed Chicken

A simple and tangy sauce tops off these lovely lemon chicken fillets
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Ingredients Method Notes

Ingredients
  

  • 4 chicken breast fillets cut through the middle to make more of a schnitzel
  • 1/4 c lemon juice
  • 1/2 c dry white wine
  • 2 tbsp oil
  • salt & pepper
  • flour for coating
  • 2 eggs
  • 1 1/2 c packaged breadcrumbs I recommend panko
  • 60 g ground almonds
  • 1/4 tsp oregano
  • 2 tbsp chopped parsley
  • 1 tsp grated lemon rind
  • 1 tbsp grated parmesan cheese
  • 90 g butter
  • 1 tbsp oil extra
  • 2 tsp flour extra
  • 1/2 c cream
  • 1 tbsp chopped parsley extra

Method
 

  1. Take the four half breasts and slice through to make 8 pieces and pound out the fatter end slightly to make cooking more even.
  2. Combine lemon juice, wine, oil, salt and pepper, pour over chicken breasts, allow to stand 2 hours. turn once during the process. Drain chicken breasts, reserve marinade.
  3. Coat chicken lightly in flour seasoned with salt and pepper, dip in beaten eggs, then coat chicken in combined breadcrumbs, ground almonds, oregano, parsley, lemon rind and parmesan cheese. Heat butter and extra oil in large frying pan, add chicken, cook on both sides until golden brown and cooked through, remove from pan, keep warm.
  4. Add extra flour to pan, cook 1 minute, and scape any crunchy bits left from the chicken. Add reserved marinade, stir until smooth, bring to boil, reduce heat, simmer 1 minute. Add cream and extra parsley, reheat without boiling. Put chicken on plat, spoon sauce over

Notes

Source: Women's Weekly Dinner Party Cook Book (the very first one)