Crumbed Chicken with Green Mayonnaise

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.