Italian Lemon Chicken
Annamaria Settanni McDonald
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- 1 lb
- boneless skinless chicken breast cut in half into cutlets
- eggs beaten
- 1 c
- chicken broth
- 1/2 c
- white wine like chardonnay
- 1 c
- italian seasoned bread crumbs (i like progresso brand)
- 4 Tbsp
- flour for dredging
- 1 Tbsp
- grated parmesan cheese
- vegetable oil for frying
- olive oil, extra virgin for frying
- salt & pepper
- sliced lemon for garnish
- of parsley
- drained capers for garnish (optional)
1In a flat plate put the flour and add salt & pepper as desired. Mix into the flour.
2In another flat plate put the bread crumbs and add 1 Tbs of grated Parmesan cheese. Mix into the bread crumbs.
3In a bowl scramble two eggs.
4Dip each slice of chicken in the flour first, then the egg and then into the bread crumbs.
5In a frying pan put vegetable oil and some EV olive oil for added flavor and heat.
6Fry the chicken till light golden.
7Grease using 4 Tbsp. of butter in an 9x13 pan.
8Place the chicken in the pan. Add 1 sliced pat of butter atop each piece of chicken.
9Add 1 cup of chicken broth, 1/2 cup of white wine and the juice of 1 whole lemon into baking pan.
10Cover the pan with aluminum foil and bake for 20 mins. at 350F. Remove the foil for the last 10 mins.
11Serve on serving platter garnished with lemon, parsley and capers for presentation. Pour over remaining sauce from pan and serve warm.