|Thank you to all my readers for my birthday wishes... this was my son's special meal he and his fiancee' Jenni prepared for me... this chicken was really delicious, I am thrilled to be able to share his recipe with you!|
|Curt's speciality is chicken dishes, this is another wonderful addition.. maybe you remember his awesome wing post?|
|He dips this in milk then in a blend of bread crumbs....|
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.