Thin chicken, golden crumbs and a squeeze of lemon.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 700 g chicken breast
- ½ cup plain flour
- 2 eggs
- 2 tbsp milk
- 2 cups panko or dry breadcrumbs
- 1 tsp salt, divided
- ½ tsp pepper
- Neutral oil or ghee, for shallow-frying
- Lemon wedges
Method
- Butterfly breasts and gently flatten to an even 1 cm thickness.
- Season flour with half the salt and pepper. Whisk eggs with milk in a second dish. Put crumbs and remaining salt in a third.
- Coat chicken in flour, then egg and finally crumbs, pressing firmly. Rest for 10 minutes.
- Heat 5–8 mm oil or ghee to about 170–175°C in a heavy pan. Fry in batches for roughly 3–4 minutes each side until golden and the thickest part reaches 74°C.
- Drain on a rack, lightly salt and serve promptly with lemon and salad.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
