Walnut and Tarragon Crumbed Chicken Breast

Walnut and Tarragon Crumbed Chicken Breast

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Tender strips of chicken breast are crumbed with a gorgeous, crusty coating of walnuts and tarragon. Replace the milk with cream if you'd like a richer flavour.


Serves: 4 

  • 1 egg
  • 1/2 cup (120ml) milk
  • 1/2 cup walnuts, finely chopped
  • 3/4 cup (95g) plain flour
  • 1 tablespoon dried tarragon
  • salt, to taste
  • 455g boneless, skinless chicken breast, cut into thin strips
  • 55g unsalted butter
  • 1/2 cup (120ml) vegetable oil

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon and salt in a second shallow bowl.
  2. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly. Place on a plate.
  3. Melt the butter with the oil in a large frypan over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy; about 5 minutes.
  4. Test a strip to be sure it is cooked through. Chicken should be no longer pink and juices should run clear. Drain on paper towels.

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