My son Curt made this yummy lemon chicken for me for my birthday dinner. It was fabulous. I won't make lemon chicken any other way from now on! Come see why below!
Curt's Recipe for Lemon Reggiano Chicken
4 boneless chicken breasts thinly sliced
1 cup of Italian flavored panko bread crumbs plus 1 cup of regular Italian flavored bread crumbs mixed together
1 cup of milk
olive oil and canola oil for frying
1/4 cup of parmigiano reggiano cheese
2 1/2 tablespoons of freshly grated lemon rind
2 tablespoons of extra virgin olive oil
1/2 teaspoon each oregano, garlic powder, black pepper and salt
pinch of rosemary
4 teaspoons lemon juice
mix all above ingredients together set aside.
lemon slices for garnish
fresh parsley for garnish
Heat even amounts of olive oil and canola into a large fry pan ( about 1/2 cup each) till hot.
In a large plastic bag, add the bread crumbs. Dip chicken into milk then shake into bag. Add chicken to hot oil and fry till brown. When chicken is done place into a large paper towel lined dish to soak out the grease. Place the chicken into a pie plate dish. Add lemon sauce (above) to the top of the chicken.
Garnish with lemon slices and parsley.