About this recipe:Also known as chicken piccata, this is a fast and delicious dish that's nice enough for entertaining. The chicken cooks relatively quickly, as you pound it to an even thickness before pan frying. Serve this alongside roasted potatoes and green veg, or over pasta.
6 skinless chicken breast fillets
1 egg, lightly beaten
1 tablespoon water
60g dried breadcrumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic granules
4 tablespoons plain flour
30g butter or margarine
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
2 lemons - cut into wedges, to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Flatten chicken to 5mm thickness between cling film or greaseproof paper. Mix egg and water. Mix breadcrumbs, salt, pepper and garlic granules. Coat chicken with flour, dip into egg mixture and coat with breadcrumb mixture.
Heat butter and oil in 15cm frying pan over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when the thickest pieces are cut. Remove chicken from frying pan; keep warm.
Stir lemon juice and wine into frying pan. Heat to boiling and stir to loosen the brown bits from the bottom of the pan. Pour sauce over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.