Chicken flattened and breaded with lemon and sage

How to make Chicken flattened and breaded with lemon and sage recipe - If you don’t want to make your own, you can buy ready-made dried bread crumbs, and store them until required. poulet aplati et pané au citron et sauge recette

SERVES 4

Ingredients:
4 large skinless boneless chicken breast halves, 7oz (200g) each
1 cup toasted homemade bread crumbs (from 3–4 slices firm white bread)
grated zest and juice of 1 lemon
1 tbsp all-purpose flour
1 egg, lightly beaten
1 tbsp olive oil
4–6 fresh sage leaves, finely chopped
sea salt and freshly ground black pepper

Method:
1 Sandwich the chicken breasts between 2 sheets of plastic wrap and pound with a meat mallet or the side of a rolling pin until very thin and evenly flattened. Season with salt and pepper.

2 Combine the bread crumbs and lemon zest in a bowl and season well with salt and pepper. Mix together, then turn out onto a plate. Now put the flour on another plate, and the beaten egg onto yet another. Coat the chicken first in the flour, then the egg, and finally in the bread crumbs.

3 Heat the oil in a heavy frying pan over high heat. Cook the chicken two pieces at a time for 8–10 minutes, turning once, until golden. Add oil as needed. Transfer to a warm platter. Squeeze the lemon juice into the pan, scraping up any browned bits with a wooden spoon, and mix in the sage. Scrape the mixture over the chicken and serve hot, with a mixed salad.

Chicken flattened and breaded with lemon and sage