November 08, 2017
Dinner, Main Dish, Poultry,
Chicken, Fruit, Lemon, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Boneless Pieces, Kosher Meat more
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"From one of our national supermarkets and their monthly free magazine May 2017."
Finely grate half the rind of 1 lemon and zest other half of the lemon and then combine the lemon rind and breadcrumbs in a large bowl and cut the remaining lemon into wedges.
Spread mayonnaise over both sides of chicken fillets, then dip in breadcrumb mixture, pressing to coat and place on a baking tray.
Heat a greased large frying pan over medium-high and heat and then cook the chicken for 3 to 4 minutes each side or until golden and cooked through and transfer to a plate lined with paper towel.
Divide the chicken among serving plates and sprinkle with lemon zest and capers and season.
Serve with salad leaves and lemon wedges.
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