Recipe & words: Gretchen Lowe
Styling: Amber Armitage
Photography: Manja Wachsmuth
Featured: Homestyle Magazine
This is a favourite go-to meal, it’s crisp on the outside and juicy and tender on the inside. I use panko breadcrumbs to create a light and crunchy coating; they’re available in the Japanese section of your supermarket. Regular breadcrumbs will substitute well also.
Pecorino is similar to parmesan but comes from sheep and has a bolder, sharper flavour that stands up well to the lemon.
A squeeze of lemon over the top just before serving will brighten the flavour even more.
4-6 boneless, skinless chicken breasts
1 cup flour (seasoned with 1 tsp. sea salt and ½ tsp. freshly ground black pepper)
1 tbsp water
1 1/4 cups panko (or regular) breadcrumbs (seasoned with 1 tsp. sea salt and ½ tsp. freshly ground black pepper)
1/2 cup freshly grated Pecorino, plus extra for serving
Zest of one lemon
1 tbsp dried oregano
Salad greens for 6
1 recipe Lemon Vinaigrette, recipe follows
Heat oven to 180 C.
Pound the chicken breasts at the thick end until they are 1/2-inch thick using either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the panko crumbs, grated Pecorino, lemon zest, oregano, salt and pepper. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large fry pan and cook chicken breasts on medium-low heat for 2-3 minutes on each side. Place breasts in an oven for up to 10 minutes to cook through. Serve with extra grated Pecorino and sliced lemon wedges.
Toss the salad greens with lemon vinaigrette and serve.
Juice of 2 lemons
1/2 cup good olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.