 | When I saw this recipe on Bella's Bistro, I knew I had to try it. The issue was it stayed in my Favorites as a bookmark for quite awhile before I got around to cooking it. I wish I hadn't waited so long, it was that good. I love fresh lemon juice on meats and this chicken was no exception. And the bonus to this meal was that I was able to get my potatoes whipped and fluffy, just like my mom makes. I finally figured out she uses a lot more milk/cream than I usually do. C prefers his mashed potatoes lumpy and with the skins on, but I like the whipped potatoes so much better. |
2 boneless skinless chicken breasts
1 egg
1 tablespoon water
canola oil
1 cup fresh breadcrumbs
1 lemon, zested
6-8 thyme sprigs
Salt and pepper to taste
Place the chicken in the freezer for 10 minutes. Remove and slice into ¼” thick cutlets.
Ready two bowls. In one, add egg and water and whisk together. In the second bowl add the breadcrumbs, the zest of the lemon, leaves from thyme sprigs, salt and pepper. Stir to combine.
Pour enough oil into a large skillet just to coat the bottom of the pan and set over medium high heat. One at a time, dip the chicken into the egg wash then the breadcrumb mixture. Add to the hot skillet and cook 2-3 minutes on each side.
Remove from skillet, squeeze the fresh lemon over the top. Serve.
Source: Bella's Bistro
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1 comment:
That looks delicious, and really easy! I love easy chicken dinners for crazy weekday's!
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