Moist juicy chicken, marinated in lemon juice and finished with a crisp breadcrumb crust. Double or triple this recipe and make a big batch using fresh chicken breasts and freeze for an easy quick homemade meal during the week.
Slice the chicken breasts in half horizontally, so you get 4 thin chicken breast pieces
Place them in a stainless-steel bowl and mix in the lemon juice
Cover and refrigerate for 2 hours
Dip each chicken breast piece into the cornstarch coating all sides, then the egg and finally press into the breadcrumbs covering each side
In a frying pan, gently heat the oil and melt the butter
Placed the chicken in the pan and let it cook for at least 2 minutes before turning it over – it should be nicely browned
Turn them over, and cook for another 2 minutes and then turn over again
Keep cooking and turning until the chicken is cooked through – about 8 minutes
Notes
Keep the temperature of the stove light on the low end so you don't burn the outside before the chicken is cooked all the way through.Make your own breadcrumbs in a blender, cut fresh bread slices into cubes, and in small batches, pulse in the blender to make a fine crumb.Ensure you only use fresh never frozen chicken breast and fresh never frozen bread for your breadcrumbs.To freeze, place on a cookie sheet in a single layer, cover, and freeze.When frozen, remove from the tray and store in a freezer bag to pull out as needed.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.