Pollo empanado con mantequilla de limón, ajo y hierbas

Ingredientes

• 150 gm softened butter
• 1/4 cup each (loosely packed) chives and flat-leaf parsley, finely chopped
• 2 tbsp thyme, finely chopped
• 1 garlic clove, finely chopped
• 4 chicken breasts (about 300gm each), halved horizontally
• For dusting: seasoned plain flour
• 3 eggs, lightly beaten
• 140 gm (2 cups) fine fresh white breadcrumbs
• 2 tbsp olive oil
• Finely grated rind and juice of 1 lemon
• To serve: steamed green beans and lemon wedges (optional)

Preparación

1. 1

   1.: Combine 125gm butter, herbs and garlic in a small bowl, season to taste and set aside until required.

2. 2

   2.: Place chicken pieces between two pieces of plastic wrap and flatten to 5mm thick with a meat mallet. Dip in flour, then eggwash, then breadcrumbs and shake off excess in between.

3. 3

   3.: Heat half the oil in a large frying pan over medium heat, add half the remaining butter, then, when foaming, add half the chicken and cook, turning once, until golden and cooked through (5-7 minutes each side). Wipe pan clean and repeat with remaining oil, butter and chicken. Season to taste, set aside on absorbent paper and keep warm.

4. 4

   4.: Meanwhile, heat herb butter in a small saucepan over medium heat until melted (2-3 minutes). Add lemon rind and juice, drizzle over chicken and serve with steamed green beans and lemon wedges.