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Ingredients
•
6 chicken tenderloins
•
2 large eggs
•
1 ½ cups Panko crumbs
•
Kosher salt to taste
•
2 lemons halved, divided
•
Extra halved lemons for additional
flavour (optional)
Lemon Chicken
Cooking time: 12-15m – Temperature: 180°C
Method
1.
In a small bowl, beat the eggs.
2.
Pour the Panko into another large,
shallow bowl.
3.
Coat the chicken on both sides with
egg and then dredge both sides in
the Panko. Place the chicken into
the oven as you go.
4.
Set the oven to 180°C for 8 minutes,
flipping the chicken halfway through
and continue.
5.
Transfer the pieces of chicken to a
baking pan lined with paper towel
and immediately sprinkle with some
salt and squeeze over a generous
amount of lemon juice with the four
halves of lemon.
6.
Serve with extra lemon halves for
additional flavour.
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