Breaded Lemon Chicken

 

Sometimes plain grilled chicken just doesn’t do the trick. That’s where TML bread crumbs come in.  Think crunchy, golden-brown perfection.  

Yield: 4 servings

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Ingredients

  • 4 slices TML plain sourdough

  • 1 small clove garlic

  • ¼ tsp. kosher salt, divided

  • Freshly ground black pepper

  • Zest from one lemon

  • ½ cup brown rice flour

  • 2 large eggs

  • Juice from ½ a lemon

  • 4 small chicken breast halves (4-5 oz. each), pounded to an even ¼ inch thickness

  • 1 Tbsp. butter

  • 1 Tbsp. olive oil

  • ½ cup (4 fl. oz.) low sodium chicken stock

  • 1 Tbsp. capers

  • 2 tsp. finely chopped parsley

Instructions

  1. Toast bread until golden brown. Cut garlic clove in half and rub the cut sides over both sides of the bread.

  2. Tear bread into chunks and add to food processor along with ⅛ teaspoon salt, 2 grinds pepper and lemon zest. Pulse until bread is reduced to fine crumbs. (If you don’t have a food processor, grate the bread on the finest holes of a microplane or box grater, then toss with the salt, pepper and lemon zest.)

  3. Spread out flour on a relatively flat dish.

  4. In a large shallow dish beat eggs with remaining salt, 1-2 grinds black pepper and juice from half the lemon you zested. Set this egg mixture to the right of the flour.

  5. Spread the bread crumbs on another dish and place it to the right of the egg mixture. Place a sheet pan on your work surface next to the bread crumbs for holding the breaded chicken pieces.

  6. Working with one piece at a time, use tongs to dip chicken breast in flour to coat well on both sides, gently shaking off excess. Dip floured breast into egg mixture to coat, then into bread crumbs, coating well and pressing down gently to adhere. Place completed piece on sheet pan and repeat with remaining chicken.

  7. In large skillet over medium-high heat, melt the butter and olive oil. Sauté chicken for about 3 minutes per side until golden and cooked through, working in batches if necessary to avoid crowding the pan.

  8. Transfer cooked chicken to serving platter.

  9. Add chicken stock and juice of remaining half lemon to skillet and cook until slightly reduced. Add capers and stir in parsley. Season to taste with salt and pepper and serve alongside chicken.