Breaded lemon chicken

Ingredients for 2 servings:

• 2 large chicken breasts
• 80 ml lemon juice
• 100 g wholemeal breadcrumbs or breadcrumbs
• e.g. sunflower oil
• e.g. lemon pepper
• n. B. Salad of your choice
• n. B. lemon slice(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 4 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 27 minutes

requires only 5 simple ingredients

Prepare the chicken breasts and cut them horizontally once to create 4 thin chicken breasts. Wrap them in cling film and use a meat tenderizer to pound them until the pieces are about 1-1.5 cm thick. Heat a little oil in a pan over medium heat. Spread the breadcrumbs on a plate or similar. Pour the lemon juice into a soup bowl or small casserole dish and let the chicken breasts sit in the juice for about 2 minutes. If the pieces aren’t completely covered in juice, turn them over and let them sit in the juice for another 2 minutes. Remember not to leave the pieces in the juice for too long. Remove the chicken breasts from the juice and place them in the container with the breadcrumbs. Cover both sides with the breadcrumbs. Add them to the pan with the heated oil. Sprinkle some lemon pepper on top of one of the chicken breasts and fry for about 4 minutes, until the crust is golden brown. Then carefully (!) turn over, sprinkle the freshly cooked side with lemon pepper, and cook for another 4 minutes. Remove the chicken breast from the pan, place it on a paper towel, and set it aside. Prepare the remaining chicken breasts in the same way. It’s recommended to only cook two chicken breasts at a time, as otherwise the breading could become soggy. When everything is ready, arrange the chicken breasts on a plate, garnish with your choice of salad and lemon slices, and serve.