1 lb chicken breasts pounded thin
6 large eggs, lightly beaten
1 cup flour
s&p
Vegetable oil
1/2 cup mixed fresh parsley, rosemary, and thyme sprigs
3 Tbsp unsalted butter, softened
1 to 2 Tbsp fresh lemon juice
1 – 2 lemons sliced
1 chicken bouillon cube or packet
2 Tbsp finely chopped fresh parsley
- Pound chicken breasts thin in between 2 sheets of wax paper or plastic wrap: add a few droplets of water to the paper and pound with rolling pin or meat mallet.
- Make an egg wash with the eggs and water
- Mix flour, salt, pepper and parsley
- Dip chicken in egg wash, then flour mixture
- Saute in oil until light brown
- Remove from pan and drain
- In same pan add 1 cup water, lemon juice, buillon, s&p, thicken – add softened butter as you remove from heat
- Arrange chicken in baking pan – pour sauce over the top, and top with lemon slices
- Bake at 350° for 20 minutes
- Meanwhile heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat until a deep-fat thermometer registers 350 degrees F. Working in batches, drop mixed herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds. They will bubble up furiously. Drain on paper towels and sprinkle with salt.
- top cooked chicken with fried herbs – serve
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