Lemon-pepper chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | Bread crumbs, italian |
| ¼ | cup | Romano cheese, shredded |
| ⅛ | cup | Parmesan cheese, ground |
| 1½ | tablespoon | Lemon-pepper spice (no salt added type!) |
| 3 | xes | Chicken breasts, pounded thi n |
| 1 | x | Eggs |
| 1 | tablespoon | Half & half |
| 1 | tablespoon | Water |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Peanut oil |
Directions
Combine first 4 ingredients to make coating base. Combine Egg & water to make egg wash. Pound chicken breasts thin (about ½") with meat pounder or other suitable device. Dip in egg wash consisting of water, half & half and egg. Dredge chicken in coating base mixture.
Saute in butter/oil mixture over medium heat about 3 minutes per side or when browned nicely. From the collection of Chuck Rippel Source: The Collection of Chuck Ripple
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