Hello friends. Welcome to The Family Recipe Place.
Today I am sharing a personal favorite of mine. My very own Lemon Reggiano Chicken.
Believe me, when I tell you, this dish is going to be a favorite for you and your guests.
It is simply delicious and you get refreshing Lemon and Reggiano cheese flavor in every bite.
It is made with fresh simple ingredients and is not hard to make.
If you want to try this recipe for yourself, then please keep reading.
Just a few simple ingredients.
You can keep the chicken as it is, or make them into bite-size pieces. If I am preparing this for myself and family, I will cut the chicken into thirds. If you are serving a group of people, cutting the chicken into pieces will give you more and everyone can have some.
When I am preparing this recipe, it always makes my mouth water. Smelling that fresh lemon and citrus is so refreshing to your pallet.
Before all the chicken is cooked, I always have to sample a piece because I just can't resist.
The great thing about making this recipe is that you don't need a lot of tools.
Just one pan, one ziplock bag and a bowl for your milk and that is it.
Being that it is easy to prepare and you don't need much, it makes clean up a breeze.
That is always good because you can go right to eating and enjoying this delicious Lemon Chicken.
Getting that coating on the Chicken is what will give it that wonderful crunchy texture when you bite into it.
Prepping the Chicken for frying is easy.
Dipping the Chicken into the Milk first will help the bread crumb to stick nicely to the Chicken.
Dipping your Chicken in the milk will act as glue for your breadcrumbs.
This will give you the perfect coating on your Chicken and that is what you want.
A good coating gives a nice crunchy texture on the outside after it's cooked.
Lemons are so refreshing and the citrus adds a great flavor.
The lemon sauce for this recipe adds the perfect touch.
Lemon Reggiano Chicken
Yield: 6 to 7 servings
Prep Time: 15 minutes
Total Time: 50 minutes
The Chicken
4 Boneless Chicken Breasts, cut in half vertically. If they are very thick, cut in thirds.
1 Cup of Regular Italian Flavored Bread Crumbs.
1 Cup of Panko Italian Bread Crumbs.
1 Cup of Milk
1/2 Cup of Olive Oil
1/2 Cup of Canola Oil
The Lemon Sauce
1/4 Cup of Parmigiano Reggiano Cheese
2 1/2 Tbsp of Freshly Grated Lemon Peel
2 Tbsp of Olive Oil
1/2 Tsp of Oregano
1/2 Tsp of Garlic Powder
1/2 Tsp of Black Pepper and Salt
1/4 Tsp of Rosemary
4 Tsp of Lemon Juice
Mix together and set aside
1. Combine Olive Oil and Canola Oil in a large frying pan and heat until hot.
2. While oil is heating up, in a large ziplock bag, add the bread crumbs. Add your seasonings. Mix.
3. Put milk into a large bowl
4. Dip the chicken in the milk and then put into the ziplock bag and seal. Shake well to evenly coat the chicken in the mixture.
5. One piece at a time, add your chicken to the hot oil. Do not overfill your frying pan with chicken, this will ensure that the chicken cooks evenly.
6. Fry for 3 to 4 minutes on each side, until golden brown.
7. Remove chicken from pan and transfer to a paper toweled lined plate, allowing the excess oil to drain.
8. Transfer to a serving plate or dish. Drizzle the lemon sauce over the top of the chicken.
9. Garnish with lemon slices and parsley.
Today I am sharing a personal favorite of mine. My very own Lemon Reggiano Chicken.
Believe me, when I tell you, this dish is going to be a favorite for you and your guests.
It is simply delicious and you get refreshing Lemon and Reggiano cheese flavor in every bite.
It is made with fresh simple ingredients and is not hard to make.
If you want to try this recipe for yourself, then please keep reading.
It's So Easy To Make
Just a few simple ingredients.
You can keep the chicken as it is, or make them into bite-size pieces. If I am preparing this for myself and family, I will cut the chicken into thirds. If you are serving a group of people, cutting the chicken into pieces will give you more and everyone can have some.
When I am preparing this recipe, it always makes my mouth water. Smelling that fresh lemon and citrus is so refreshing to your pallet.
Before all the chicken is cooked, I always have to sample a piece because I just can't resist.
One Pan Is All You Need
The great thing about making this recipe is that you don't need a lot of tools.
Just one pan, one ziplock bag and a bowl for your milk and that is it.
Being that it is easy to prepare and you don't need much, it makes clean up a breeze.
That is always good because you can go right to eating and enjoying this delicious Lemon Chicken.
Preparing The Chicken For Frying
Getting that coating on the Chicken is what will give it that wonderful crunchy texture when you bite into it.
Prepping the Chicken for frying is easy.
Dipping the Chicken into the Milk first will help the bread crumb to stick nicely to the Chicken.
The Perfect Coating
Dipping your Chicken in the milk will act as glue for your breadcrumbs.
This will give you the perfect coating on your Chicken and that is what you want.
A good coating gives a nice crunchy texture on the outside after it's cooked.
Lemons Make The Dish
Lemons are so refreshing and the citrus adds a great flavor.
The lemon sauce for this recipe adds the perfect touch.
Lemon Reggiano Chicken
Yield: 6 to 7 servings
Prep Time: 15 minutes
Total Time: 50 minutes
Ingredients
The Chicken
4 Boneless Chicken Breasts, cut in half vertically. If they are very thick, cut in thirds.
1 Cup of Regular Italian Flavored Bread Crumbs.
1 Cup of Panko Italian Bread Crumbs.
1 Cup of Milk
1/2 Cup of Olive Oil
1/2 Cup of Canola Oil
The Lemon Sauce
1/4 Cup of Parmigiano Reggiano Cheese
2 1/2 Tbsp of Freshly Grated Lemon Peel
2 Tbsp of Olive Oil
1/2 Tsp of Oregano
1/2 Tsp of Garlic Powder
1/2 Tsp of Black Pepper and Salt
1/4 Tsp of Rosemary
4 Tsp of Lemon Juice
Mix together and set aside
Instructions
1. Combine Olive Oil and Canola Oil in a large frying pan and heat until hot.
2. While oil is heating up, in a large ziplock bag, add the bread crumbs. Add your seasonings. Mix.
3. Put milk into a large bowl
4. Dip the chicken in the milk and then put into the ziplock bag and seal. Shake well to evenly coat the chicken in the mixture.
5. One piece at a time, add your chicken to the hot oil. Do not overfill your frying pan with chicken, this will ensure that the chicken cooks evenly.
6. Fry for 3 to 4 minutes on each side, until golden brown.
7. Remove chicken from pan and transfer to a paper toweled lined plate, allowing the excess oil to drain.
8. Transfer to a serving plate or dish. Drizzle the lemon sauce over the top of the chicken.
9. Garnish with lemon slices and parsley.
Lemon Reggiano Chicken Pin for later
Check out my other favorite chicken recipe!
My Savory Herb Barbecued Chicken
Lemon Reggiano Chicken Pin for later
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