Crumbed Chicken with Green Mayonnaise

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

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Pechugas de pollo rebozadas are sold ready-prepared in every butcher’s in the South. Identical to schnitzel, these crispy, golden chicken breast portions show the Jewish influence on cooking in the region. Lemon wedges are a popular accompaniment.

Ingredients

4 boneless chicken breasts fillets, each weighing about 200g/7 oz
juice of 1 <

Europe
Spain
Side dish
Mediterranean

Method

Start a couple of hours ahead, if you can. Skin the chicken breasts. Lay them outside 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.

Ingredients

Method

Photos