Lemon rosemary breaded chicken breast is a light yet flavorful dish that combines tender chicken with the fresh citrus notes of lemon and the aromatic character of rosemary. The crispy breadcrumb coating adds texture, while the herbs keep the dish balanced and elegant. This recipe is ideal for a quick family lunch or a simple but refined dinner, pairing well with salads, roasted vegetables, or potatoes.
Lemon Rosemary Breaded Chicken Breast
Print RecipeIngredients
- 50 Dekagram (dkg) chicken breast
- 1 Piece lemon peel grated
- 1 Piece rosemary branch
- 1 Tea spoon (tsp) salt
- 1 Piece egg
- 4 Table spoon (tbsp) breadcrumbs
- 4 Table spoon (tbsp) flour
- 3 Decilitre (dl) frying oil
Instructions
This is a flavour, mediterranean style breaded chicken recipe. First wast hte chicken breast and cut it almost equal parts and salt it, set aside for 5 minutes. Meanwhile beat the egg and prepare the breadcrumb. Mix the breadcrumb with chopped rosemary and lemon peel. Dip the chicken one by one into the flour and then into the beaten egg. Dip into the seasoned breadcrumbs mix and press the coating down gently to help it stick. If you have time, place the drumsticks in the fridge for at least 30mins as this will help the coating to adhere to the chicken. When you’re ready to bake them, spray them in a frying pan plenty of oil on medium-high degree each side approx 5 minutes until the coat will be light brown. You may serve with fresh salad or dips and strew with grated cheese if you like.
