As lemon myrtle is one of my new favourite ingredients, I could not resist adding it to the crumbed chicken I was making. It is so fragrant, lemon and fresh - it really gives the chicken a lift!
I served this with Rosemary Hasselback Potatoes, homemade mayonnaise (see post from 22 February 2009) and a simple side salad of baby spinach (of course) cherry tomatoes and avocado. This dish is definitely a favourite of mine!
Ingredients (serves 3)
3 chicken breasts trimmed and sliced in half lengthwise so you have two thin breast pieces
2 cups store bough breadcrumbs
2 tablespoons lemon myrtle
2 cups plain flour
3 eggs lightly beaten
Olive and oil and butter to fry
Method
Combine the lemon myrtle and breadcrumbs and mix well. Dip the chicken in the flour, then the egg and then coat with the breadcrumbs. Refrigerate for at least 30 minutes to set the coating.
To cook, heat butter and oil in a fry pan. Cook the chicken for a few minutes on each side until golden and crisp (I like them to be cooked for a bit longer and to be quite brown).
Serve with avocado salad and mayonnaise.
I served this with Rosemary Hasselback Potatoes, homemade mayonnaise (see post from 22 February 2009) and a simple side salad of baby spinach (of course) cherry tomatoes and avocado. This dish is definitely a favourite of mine!
Ingredients (serves 3)
3 chicken breasts trimmed and sliced in half lengthwise so you have two thin breast pieces
2 cups store bough breadcrumbs
2 tablespoons lemon myrtle
2 cups plain flour
3 eggs lightly beaten
Olive and oil and butter to fry
Method
Combine the lemon myrtle and breadcrumbs and mix well. Dip the chicken in the flour, then the egg and then coat with the breadcrumbs. Refrigerate for at least 30 minutes to set the coating.
To cook, heat butter and oil in a fry pan. Cook the chicken for a few minutes on each side until golden and crisp (I like them to be cooked for a bit longer and to be quite brown).
Serve with avocado salad and mayonnaise.
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