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Lemon & Herb Breaded Chicken

In stock

This simple dish serves 2 for lunch. If we serve this as a dinner dish we add seasonal asparagus and new potatoes.

2 chicken breasts, around 350g, cut into long strips

150g bread to make into breadcrumbs

1 tsp mixed herbs

½ tsp coarse sea salt and twist of black pepper

100ml milk

100g plain flour

2 medium free range eggs, beaten

Yorkshire Rapeseed Oil with Lemon

Head of crisp salad, we used a two Baby Gem lettuces, shredded

1½ tbps Lemon & Lavender Gin Dressing, plus extra to serve


Preheat your oven to 180C / 160C fan/ Gas 4.

Take your bread and pop into a food processor and blitz to a rough breadcrumb. Add the dried mixed herbs and coarse sea salt and black pepper and blitz a little more.

Dip each of the chicken strips into the milk, then the flour, followed by egg and finally get a good coating of breadcrumbs. Place in an oven dish, drizzle with Lemon Oil and bake in the oven for 30-40 minutes. They need to be cooked through and slightly browned.

Place the salad leaves in a bowl and gently mix with the Lemon & Lavender Gin dressing. When ready to serve, plate the chicken and leaves and drizzle over a little more dressing to taste and a slice or two of lemon.