Wednesday, April 27, 2011

Curt's Lemon Reggiano Lemon Fried Chicken Guest Post

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

Lemon Sauce
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.
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