Ingredients
Scale
- 4 chicken breast cut horizontally and pounded if needed to 1/4 inch thick
- Zest of 2 Lemons
- 1 cup plain bread crumbs
- 3 tablespoons grated parmesan
- 2 eggs whisked
- 2 tablespoons water
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 1 tablespoon butter
- Lemon Sauce:
- 2 garlic cloves minced or pressed
- 1 tablespoon of vegetable oil
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/3 cup fresh lemon juice
- 1/8 cup chicken stock
- 1 tablespoon butter
- Salt/Pepper
Instructions
- Start by making the lemon sauce
- Using a medium sized stock pot heat vegetable oil
- Add garlic and cook on low medium heat about 3 minutes
- Add whipping cream and boil till reduced by about a third
- Add Dijon, lemon juice, chicken stock, and salt and pepper to taste
- Simmer for 5 minute
- Remove from heat and add butter
- Cover with lid to keep warm or simmer if needed
- Chicken:
- Preheat oven to 200F
- Zest two lemons over a baking sheet and bake zest for about 5 minutes or until dry
- Use three medium bowls
- Fill one bowl with flour pepper and salt
- Fill another with eggs and water and whisk to combine
- Fill the third bowl with zest bread crumbs and parmesan cheese
- Place each cutlet into the flour mixture, then egg mixture and last breading
- Heat olive oil and butter in large pan over medium heat (add more olive oil and butter as needed)
- Cook Chicken on each side about five minutes or until cooked through
- If needed you can keep the chicken warm in oven set at 200F till ready to serve (if making the gouda potatoes or steamed asparagus to go with)
- Serve with generous amount of lemon sauce
- Category: Main Dish