How about some crispy lemon chicken Cutlets with saloo sauce zest one lemon Reserving the zest for the breadcrumbs Have that lemon and squeeze all of its Juice into a medium Bowl add the eggs to The juice and beat to combine add the Seasoned chicken let that rest while you Make the sauce and the breadcrumb Mixture in a shallow dish combine your Breadcrumb flour cheese oregano and Parsley press the zest into the Breadcrumb mixture to combine it cook Two to three pieces of the chicken until Golden brown and delicious combine the Zest the juice of two lemons stir in 1/4 Cup of the parsley slowly pour the Garlic oil into the lemon and parsley Mixture and whisp to combine the simple Lemon sauce gives this easy week night Meal a restaurant quality finish
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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