Crispy Rosemary and Lemon Chicken Fillets
These pan-fried chicken fillets are coated in herby panko breadcrumbs with fresh rosemary and bright lemon zest, delivering a satisfyingly crunchy crust and juicy interior every time. A splash of white wine added mid-cook keeps the meat tender while the crust crisps back up beautifully — simple enough for a weeknight, impressive enough for guests.
🛒 Ingredients
4 servings
- 4 boneless, skinless chicken fillets (about 2 cm thick)
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 3 sprigs fresh rosemary, finely chopped
- Zest of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 egg
- 3 tablespoons milk
- 3–4 tablespoons olive oil
- 1/2 cup dry white wine (or 1/2 cup water with 1/2 chicken bouillon cube)
- Juice of 1 lemon
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
In a shallow dish, combine the breadcrumbs, salt, rosemary, pepper, and lemon zest. In a separate dish, lightly beat the egg with the milk and a pinch of salt. Set both aside.
- 2
Dip each chicken fillet into the egg-milk mixture, then coat thoroughly with the seasoned breadcrumbs, pressing gently so they stick well. Repeat for all fillets.
- 3
Heat the olive oil in a large skillet over medium heat. Place the fillets without crowding and cook undisturbed for about 3 minutes per side until golden brown.
- 4
Carefully pour the white wine along the edge of the pan — never directly over the meat. Reduce the heat, cover, and cook for another 6 minutes.
- 5
Remove the lid, raise the heat to medium-high, and let the wine evaporate completely until the crust turns crispy again. Squeeze fresh lemon juice over the fillets just before serving.
💡 Chef's Tip
Add a tablespoon of grated Parmesan to the breadcrumb mixture for an even richer, golden crust. And remember: resist the urge to move the fillets while they cook — patience is the key to that perfect crunch!
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
