Total Time
40mins
Prep 25 mins
Cook 15 mins

This recipe is one that my friend, Susie Patterson, gave me a few years ago. We love this with steamed fresh asparagus and roasted new potatoes.

Ingredients Nutrition

Directions

  1. Pound out chicken breasts to about 1/4 inch thickness.
  2. Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
  3. Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
  4. Heat olive oil and butter over medium-high heat in a large skillet.
  5. Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
  6. After dipping in the egg, redredge in the flour, and shake off excess.
  7. Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
  8. Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
  9. Garnish with lemon slices and fresh parsley.
  10. Serve immediately.
Most Helpful

5 5

This chicken was really yummy. Everyone enjoyed it for dinner tonight. I loved the light crispy batter it had and the herbs in it were great, thanks!

5 5

*Reviewed as part of Aussie/NZ forum August 2007 Recipe Swap* Fantastic chicken recipe- all of my family really enjoyed this one. Very clear instructions to follow. A lovely fine batter and moist tender chicken fillet inside. Thanks for sharing a great recipe. Photo also being posted

5 5

awesome chicken recipe. I served this over pasta for a VERY filling but great meal! I only made two breasts but kept eveything else the same really. Made for ZWT 3!