Crumbed Chicken with Green Mayonnaise

Name: Crumbed Chicken with Green Mayonnaise
Yield: Serves Four
Cuisine: Spanish
Ingredients: 30 ml/2 tbsp chopped fresh parsley or watercress; 30 ml/2 tbsp pickled capers, drained and chopped; 120 ml/4 fl oz/½ cup mayonnaise; lemon wedges (optional), to serve; salt and ground black pepper; 4 chicken breast fillets, each weighing about 200 g/7 oz; juice of 1 lemon; 5 ml/1 tsp paprika; plain (all-purpose) flour, for dusting; 1–2 eggs; dried breadcrumbs, for coating; about 60 ml/4 tbsp olive oil

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Pechugas de pollo rebozadas, similar to schnitzel, reflects the Jewish influence on cooking in southern Spain. Lemon wedges are a popular accompaniment, as is the tartare-style caper mayonnaise sauce.

Ingredients

4 chicken breast fillets, each weighing about 200 g/7 oz
juice of 1

Europe
Spain
Main course
Mediterranean

Method

Start a couple of hours ahead, if you can. Skin the chicken fillets. Lay them upside down and, with a sharp knife, cut horizontally, almost through, from the rounded side. Open them up like a book. Press gently, to make a roundish shape, the size of a side plate. Sprinkle with lemon juice and paprika.