Crispy Lemon Chicken.
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Composition of Crispy Lemon Chicken:
- Give Chicken.
- Provide 4 - chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets.
- Provide 2 of lemons, zest of.
- Prepare 1 1/2 cup - plain breadcrumbs.
- Need 2 tbsp of freshly grated parmesan cheese (optional).
- Prepare 2 of eggs, whisked with.
- Need 2 tbsp - water.
- Provide 3 tbsp of flour.
- Require 1 tsp of ground pepper.
- You need 1 tsp kosher salt.
- Require Lemon Sauce.
- Prepare 2 - garlic cloves, finely minced.
- Prepare 1 tbsp for canola oil.
- Provide 2 cup of heavy whipping cream.
- Require 1 tbsp for Dijon mustard.
- Require 1/4 cup of fresh lemon juice, plus.
- Provide 1 tsp - fresh lemon juice.
- Need 1/9 cup - chicken stock.
- You need 1 for kosher salt.
- Need 1 of fresh ground pepper.
- Give 1 tbsp for unsalted butter.
Crispy Lemon Chicken step by step:
- Preheat oven to 200°F.
- Zest two lemons. Bake zest for about 5 minutes until dry..
- On one plate combine flour, pepper and salt. On another plate combine eggs and water, whisk until combined. On another plate combine dry lemon zest, bread crumbs and cheese..
- Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs..
- Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat..
- Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed..
- Keep chicken warm in oven at 250°F..
- For the lemon sauce:. Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes..
- Add whipping cream and boil until reduced by one-third..
- Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes..
- Remove from heat and stir in butter until melted..
- Serve chicken with lemon sauce and mashed garlic potatoes..
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