Chicken
1. 4-6 boneless and skinless chicken breasts
2. 1 large lemon
3. 1 1/2 cups of plain bread crumbs
4. 2 tablespoon grated parmesan cheese
5. 2 eggs
6. 2 tablespoon water
7. 3 tablespoon flour
8. 1 teaspoon ground pepper
9. 1 teaspoon kosher salt
10. 2 tablespoons olive oil
11. 1 tablespoon of melted butter
Lemon Zest Sauce
1. 1 tablespoon of olive oil
2. 2 garlic cloves minced
3. 2 cups of heavy whipping cream
4. 1 tablespoon of Dijon mustard
5. 1/4 cup fresh lemon juice
6. 1/8 cup chicken stock
7. Kosher salt
8. Ground pepper
9. 1 tablespoon melted butter
Chicken
1. Preheat oven to 200F.
2. Bake lemon zest for 5 minutes.
3. Grab three bowls. In the first bowl combine flour, pepper, & salt. In the second bowl combine eggs and water; whisk well. -In the third bowl, combine most of the baked zest (leave a tad for the sauce), parmesan cheese, and the bread crumbs.
4. Place the chicken on a cutting board and pound until 1/4 thick.
5. Place pounded chicken in the flour mix, followed by the egg mix, and bread crumb mix.
6. Heat the tablespoons of olive oil and butter over medium heat.
7. Place chicken in pan.
8. Cook on each side for 4-5 minutes.
9. After all the chicken is cooked, place in the oven at 300F for 15-25 minutes.
Lemon Zest Sauce
1. Heat olive oil over medium heat, add minced garlic and saute.
2. Place whipping cream and boil until reduced.
3. Add digon mustard, lemon juice, chicken stock, pinch of lemon zest, salt, pepper.
4. Simmer for six minutes
5. Remove from heat and stir in melted butter right away.
6. Pour over the baked chicken once it is served!
Chicken
1. 4-6 boneless and skinless chicken breasts
2. 1 large lemon
3. 1 1/2 cups of plain bread crumbs
4. 2 tablespoon grated parmesan cheese
5. 2 eggs
6. 2 tablespoon water
7. 3 tablespoon flour
8. 1 teaspoon ground pepper
9. 1 teaspoon kosher salt
10. 2 tablespoons olive oil
11. 1 tablespoon of melted butter
Lemon Zest Sauce
1. 1 tablespoon of olive oil
2. 2 garlic cloves minced
3. 2 cups of heavy whipping cream
4. 1 tablespoon of Dijon mustard
5. 1/4 cup fresh lemon juice
6. 1/8 cup chicken stock
7. Kosher salt
8. Ground pepper
9. 1 tablespoon melted butter
Chicken
1. Preheat oven to 200F.
2. Bake lemon zest for 5 minutes.
3. Grab three bowls. In the first bowl combine flour, pepper, & salt. In the second bowl combine eggs and water; whisk well. -In the third bowl, combine most of the baked zest (leave a tad for the sauce), parmesan cheese, and the bread crumbs.
4. Place the chicken on a cutting board and pound until 1/4 thick.
5. Place pounded chicken in the flour mix, followed by the egg mix, and bread crumb mix.
6. Heat the tablespoons of olive oil and butter over medium heat.
7. Place chicken in pan.
8. Cook on each side for 4-5 minutes.
9. After all the chicken is cooked, place in the oven at 300F for 15-25 minutes.
Lemon Zest Sauce
1. Heat olive oil over medium heat, add minced garlic and saute.
2. Place whipping cream and boil until reduced.
3. Add digon mustard, lemon juice, chicken stock, pinch of lemon zest, salt, pepper.
4. Simmer for six minutes
5. Remove from heat and stir in melted butter right away.
6. Pour over the baked chicken once it is served!
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