Crispy Lemon Chicken Cutlets with Salmo dioglio Sauce
Directions
- 1Zest one lemon, reserving the zest for the breadcrumbs. Halve that lemon and squeeze all of its juice into a medium bowl.
- 2Add the eggs to the juice and beat to combine.
- 3Add the seasoned chicken and let that rest while you make the sauce and the breadcrumb mixture.
- 4In a shallow dish, combine your breadcrumbs, flour, cheese, oregano, and parsley. Press the zest into the breadcrumb mixture to combine it.
- 5Cook two to three pieces of the chicken until golden brown and delicious.
- 6Combine the zest, the juice of two lemons, stir in a quarter cup of the parsley.
- 7Slowly pour the garlic oil into the lemon and parsley mixture and whisk to combine.
Ingredients
- 1 lemon
- 2 lemon
- 2 eggs
- 6 pieces seasoned chicken
- 1 cup breadcrumbs
- 1 cup flour
- 1 cup cheese
- 1 tablespoon oregano
- 1 cup parsley
- 1 cup garlic oil
- 1 quarter cup parsley
Equipment
graterknifebowlwhiskfrying pan
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