Lemon rosemary breaded chicken breast

Lemon rosemary breaded chicken breast
  • 50 Dekagram (dkg) chicken breast
  • 1 Piece lemon peel grated
  • 1 Piece rosemary branch
  • 1 Tea spoon (tsp) salt
  • 1 Piece egg
  • 4 Table spoon (tbsp) breadcrumbs
  • 4 Table spoon (tbsp) flour
  • 3 Decilitre (dl) frying oil

season: Whenever

occasion: 4Kids, 4Family, 4Holidays

origin: Innovation



This is a flavour, mediterranean style breaded chicken recipe. First wast hte chicken breast and cut it almost equal parts and salt it, set aside for 5 minutes. Meanwhile beat the egg and prepare the breadcrumb. Mix the breadcrumb with chopped rosemary and lemon peel. Dip the chicken one by one into the flour and then into the beaten egg. Dip into the seasoned breadcrumbs mix and press the coating down gently to help it stick. If you have time, place the drumsticks in the fridge for at least 30mins as this will help the coating to adhere to the chicken. When you're ready to bake them, spray them in a frying pan plenty of oil on medium-high degree each side approx 5 minutes until the coat will be light brown. You may serve with fresh salad or dips and strew with grated cheese if you like.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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