Crumbed Chicken with Caper and Herb Mayo
Crumbed Chicken with Caper and Herb Mayo
4 chicken breasts
juice of 1 lemon
1 tsp paprika
flour, for dusting
1-2 eggs
dried breadcrumbs, for coating
4 Tbsp olive oil
salt and pepper
lemon wedges (for serving)
For Mayo:
1 1/2 c mayo
2 Tbsp pickled capers, drained and chopped
2 Tbsp chopped fresh parsley
1. Remove the skin from the chicken breasts. Lay them outside down and, with a sharp knife, cut horizontally, almost through, from the rounded side. Open each fillet up like a book. Press gently with your hand to make a roundish shape the size of a side plate. Sprinkle the surface of the chicken with lemon juice and paprika.
2. Set out three shallow bowls. Sprinkle flour over one, seasoning it well. Beat the egg with a little salt and pour into the second. Sprinkle the third with dried breadcrumbs.
3. Dip the chicken fillets first into the flour on both sides, then dip into the egg, then into the breadcrumbs, turning to coat them evenly in the ingredients.
4. Put the mayo ingredients in a large bowl and mix well until thoroughly combined.
5. Heat the oil in a heavy frying pan over high heat. Fry the chicken two at a time, turning after 4 minutes until golden on both sides and cooked through. Add more oil for the second batch if needed. Serve immediately with mayo and lemon wedges.
Yield: 4 servings.
From 500 Main Courses
Ken's rating: *****
Chalsea's rating: ****
These were good, but I torched them a bit. oops. Served with asparagus and mashed potatoes. Next time I'll keep the green veggies, but switch to roasted potatoes.
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