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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

PARMESAN LEMON CHICKEN/FISH/CUBE STEAK Recipe

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This recipe for PARMESAN LEMON CHICKEN/FISH/CUBE STEAK is from TYHEE 44TH WARD COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken tenderloin (boneless -skinless) for each person
milk (or buttermilk works better - lowfat is fine)
1-2 c. Italian bread crumbs enough to coat chicken
1/2 c. grated Parmesan cheese - not canned powder
pepper
lemons to zest
Directions:
Directions:
Place the chicken tenderloins in a shallow container and cover with milk or buttermilk....let soak for several hours or overnight in fridge.
Mix the Parmesan cheese, pepper, and bread crumbs in a bowl. HINT - Use only small amounts of bread crumbs each time you coat - this will eliminate a whole bowl of wasted clumpy bread crumbs.
Have some extra Parmesan cheese for topping after coating. Top with lemon zest. Pepper to taste.
Great with Fish, Cube Steak for Chicken Fried Steak.
Place on Silpat and Perforated Baking Sheet. Bake at 375º for 20 - 30 minutes depending on desired crispness.

 

 

 

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