Lemon Chicken Parmesan
Back in culinary school, one of the techniques we spent a lot of time perfecting was pan frying. We did chicken cutlets, pork medallions, veal and many types of fish. It’s easy with a little practice and remembering a few essentials such as, a proper breading technique and then the right temperature for the oil, or clarified butter. Pan frying is a great way to dress up simple, ordinary cuts of meat. In Germany they have schnitzel, Italians have the sublime saltimbocca, scaloppini and the “parmigiana.” We will focus on a great version of a parmigiana made with chicken breasts here.
At the Wine Wizards, this is our most often requested special. I think the secret to what makes it so good, is the layers of lemon flavor added the whole way through the process. This is so good with mashed potatoes, creamy polenta or even a simple risotto.
