Crispy Viennese Chicken Recipe Is Buttery, Lemony & Ready in 20 Minutes by 30Seconds Food
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 stick butter (8 tablespoons)
- 1 rosemary sprig or 1 sprig of fresh thyme
- juice of 1 lemon
Here's how to make it:
- To make the lemon butter, put the butter and herb of choice into a small saucepot. Cook over low heat until the butter melts. Add the lemon juice. (You can strain the butter mixture before serving, if desired.)
- Put the flour into one bowl, the eggs into another bowl and the panko into a third bowl.
- Heat a little oil in a skillet. Season the chicken with salt and pepper. Dip the chicken into the flour, then into the eggs, then into the panko. Put the chicken into the hot oil. Squeeze some lemon juice over the chicken.
- Cook until the chicken is golden brown and crispy on both sides and cooked through, about 5 to 7 minutes. Remove to a paper towel to drain.
- To serve, slice the chicken and serve with the lemon butter sauce.
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