Lemon & Herb Breaded Chicken
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.
