3-4 chicken breast fillets
50 ml seasoned flour
2 eggs, lightly beaten
250 ml fresh white breadcrumbs finely shaved
zest of 1 large lemon
50 ml each butter and oil for frying vegetables and lemon slices, to serve
METHOD: 15 MIN
Cut the chicken fillets in half horizontally and use a meat mallet or rolling pin to flatten each piece out evenly.
Put the flour, eggs and crumbs in separate shallow dishes.
Mix the lemon zest into the crumbs.
Coat one piece of chicken at a time in flour and then in egg. Put the chicken into the crumbs and press lightly.
Place onto a baking sheet and repeat with the remaining chicken.
Heat half the butter and oil in a large frying pan over medium heat.
Add some of the chicken and fry for two to three minutes per side, or until golden brown.
Add more butter and oil as necessary.
Serve immediately with vegetables and lemon slices.