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Breaded and pan fried chicken breasts, garnished with lemon slices.
4 skinless, boneless breast halves, pounded to 1/4 inch thickness
1/4 cup flour
2 Tablespoons water
1 cup (or more) bread crumbs
1/4 cup peanut or canola oil
1 Tablespoon butter
Salt and pepper to taste
For garnish: thinly sliced lemon slices
1. Season the flour with salt and pepper. Beat the egg with the water and place in a flat dish.
2. Dredge the chicken breasts in the flour, dip in the egg, then coat with the breadcrumbs, pressing them in your fingers.
3. Heat the oil and butter in one or two skillets and add the chicken. Cook about 3-5 minutes on each side or until golden. Turn and cook on the other side 3-5 minutes.
Remove and serve hot, garnished with the lemon slices.
I normally will not take part in a lemon garnish. I like lemon flavor, but usually opt against lemon juice on my food (e.g. shrimp). This dish is an exception to that rule. The freshness of the lemon slices goes perfectly with the chicken. This dish deserves a healthy bed of mashed potatoes. No dipping sauce or gravy necessary.
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