Fried chicken in breadcrumbs

Cooking time: 30 min
Difficulty: easy
Pollo impanato e fritto

Mix together the olive oil and lemon juice in a dish and season with salt and pepper. Add the chicken and leave to marinate for 1 hour. Beat the eggs with a pinch of salt in a shallow dish and spread out the breadcrumbs in another shallow dish. Drain the chicken, dust lightly with flour and dip first in the beaten eggs and then in the breadcrumbs. Melt the clarified butter in a frying pan, add the chicken and cook over a medium-high heat, turning frequently, for 15-20 minutes until crisp on the outside and tender and cooked through on the inside. Remove the chicken from the pan, drain on kitchen paper and serve.


For the clarified butter:

Put the butter in the top of a double boiler or a heatproof bowl and set over barely simmering water. Heat for 1 hour. At this point, the water content of the butter will have evaporated and the casein will be deposited on the bottom in a hazelnut-colour layer. Line a strainer with muslin and pour the liquid through. Pour the clarified butter into a screw-top jar, close the lid and store in the refrigerator. If used instead of normal butter, halve the quantity.

Coll. (2010), "The Silver Spoon", Phaidon, 932, 88

Suggested wine
Gran Rose
Ticino DOC Rosato di Merlot
Fr. 14.50

Serves 4

  • 175 ml / 6 fl oz olive oil
  • juice of 1 lemon, strained
  • 1 chicken, cut into pieces
  • 2 eggs
  • 80 g / 3 oz fresh breadcrumbs
  • 50 g / 2 oz Clarified butter
  • plain flour, for dusting
  • salt and pepper


For the clarified butter:

  • 1 kg / 2 1/4 lb butter