This is the first meal Micah ever cooked for me. It was on our first Valentine's day, two weeks after we started dating. I thought it would be more fun to stay in and cook dinner together (plus it beat fighting the Valentine's day crowds). So a dinner and a movie night at home it was.
What movie you ask? Well, because he was cooking the dinner, he picked the movie. I thought maybe a comedy, or a light romantic something or other.
He brought over Star Wars IV...
Thank goodness I loved his cooking.
Breading
4 Tbsp Flour
4 Tbsp Panko Bread Crumbs
2 Tbsp Pine Nuts
I Lemon (zested)
2 Sprigs Fresh Rosemary (stripped)
1/2 Tbsp Salt
1/2 Tsp Pepper
1/2 Tsp Paprika
1 Egg White
Olive Oil (1/4 cm deep in pan)
2 Chicken Breasts (butterflied, pounded flat)
4 Tbsp Flour
4 Tbsp Panko Bread Crumbs
2 Tbsp Pine Nuts
I Lemon (zested)
2 Sprigs Fresh Rosemary (stripped)
1/2 Tbsp Salt
1/2 Tsp Pepper
1/2 Tsp Paprika
1 Egg White
Olive Oil (1/4 cm deep in pan)
2 Chicken Breasts (butterflied, pounded flat)
- Heat up olive oil in large sautee pan with EVOO
- Mix all breading ingredients together in food processor to fine consistency (we use Magic Bullet)
- Dredge chicken in egg white
- Coat thoroughly with breading mixture
- Let chicken sit for 5 minutes to allow mixture to stick
- Shallow fry on high until golden brown (3 minutes give or take depending on thickness of chicken)
- Remove from oil and place on plate covered with paper towels (absorbs extra oil)
- Squeeze lemon generously over chicken to taste
