Lemon Reggiano Fried Chicken

By suepeasley

Ingredients

• 4 boneless chicken breasts thinly sliced (Preferably Marinated overnight in 1/4 cup Lemon Juice, 2 tbsp. olive oil and 2 garlic cloves minced)
• 1 cup of Italian flavored panko bread crumbs plus 1 cup of regular Italian flavored bread crumbs, 1/2 cup parmesan reggiano cheese mixed together
• 1 cup of milk or egg whites
• canola oil and olive oil for frying 60/40 split
• Lemon Sauce (the secret ingredients!)
• 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 (Optional)
• pinch of fresh rosemary
• 4 teaspoons lemon juice
• mix all above ingredients together set aside.
• lemon slices for garnish
• fresh parsley for garnish
• fresh rosemary for garnish

Preparation

Step 1

Heat 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, rosemary and parsley.