Meat mains
Citrus chicken goujons
Serve this with a winter leaf salad or with spring greens with chickpeas, garlic and mint. It would be good with a cucumber and yoghurt dip, or garlic mayonnaise. Sumac is a great Middle Eastern spice with a lemony flavour, fairly widely available. It gives an extra citrus zing but if you can't get it, use the lemon zest on its own.
Ingredients
- 100g white breadcrumbs
- zest of 2 lemons
- 2 tsp sumac powder
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp plain flour
- 2 eggs, beaten
- 300g chicken breast, cut into thin strips (or mini fillets)
- oil for frying e.g. vegetable or sunflower
- salt and pepper
Method
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Step 1
In a bowl, combine the breadcrumbs, lemon zest and sumac. Season and stir in the parsley.
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Step 2
Put the flour in another bowl and the beaten egg in another, then, in batches, coat the chicken strips first in flour, then egg, then the breadcrumb mixture.
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Step 3
In a large frying pan, heat just enough oil to cover the bottom of the pan to a medium heat.
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Step 4
Add the chicken and cook for about 3 minutes, turn over and cook for another 3 minutes until the breadcrumbs are golden and the chicken is cooked through (no pink juices). Do this in batches if necessary and keep the goujons warm in the oven; don't crowd the pan or the breadcrumbs will not crisp up enough.
