Lemon & Herb Breaded Chicken
This simple dish serves 2 for lunch. If we serve this as a dinner dish we add seasonal asparagus and new potatoes.
INGREDIENTS
2 chicken breasts, around 350g, cut into long strips
150g bread to make into breadcrumbs
1 tsp mixed herbs
½ tsp coarse sea salt and twist of black pepper
100ml milk
100g plain flour
2 medium free range eggs, beaten
Yorkshire Rapeseed Oil with Lemon
Head of crisp salad, we used two Baby Gem lettuces, shredded
1½ tbsps Lemon & Caper Dressing, plus extra to serve on the side
METHOD
Preheat your oven to 180C / 160C fan/ Gas 4.
Take your bread and pop into a food processor and blitz to a rough breadcrumb. Add the dried mixed herbs and coarse sea salt and black pepper and blitz a little more.
Dip each of the chicken strips into the milk, then the flour, followed by egg and finally get a good coating of breadcrumbs. Place in an oven dish, drizzle with Lemon Oil and bake in the oven for 30-40 minutes. They need to be cooked through and slightly browned.
Place the salad leaves in a bowl and gently stir through a little of the Lemon & Caper Dressing. When ready to serve, plate the chicken and leaves, and a slice or two of lemon.
