Ingredients
Serves 4
- 2 Whisked Eggs
- Plain Flour
- Panko Breadcrumbs
- Parmesan
- 4 Chicken Breasts
- 125g of Butter
- 2 Garlic Cloves
- 2 tbsp of Parsley
- Juice of 2 Lemons
Method
- To make the crispy chicken coating, have 3 separate bowls, one with 2 whisked eggs, one with flour and grated Parmesan and another bowl with Panko breadcrumbs
- Coat the chicken in egg and dip into flour and grated Parmesan until covered
- Re-dip into the egg and then dip into the Panko breadcrumbs until covered
- Heat up 1cm of oil in a pan and add the chicken
- Cook through on both sides and remove from the pan
- To make the Lemon & Garlic Butter Sauce, melt the butter in a pan
- Add the minced garlic cloves, parsley and the juice of 2 lemons and mix
- Serve the crispy chicken with asparagus and drizzle over the prepared lemon butter sauce
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