This is a meal I like to make every once in a while when I am in the mood for lemony goodness. Its simple but so tasty! I use a wedge cutter for the potatoes.
INGREDIENTS:
2 Medium Potatoes
Olive Oil
3 Whole Lemons
Salt
Pepper
Oregano
1 1/2 Cups Chicken Broth
3 Chicken Breasts
2 Eggs
2 Tbsp Parmesan Cheese
1 Cup Breadcrumbs
1/2 Cup Flour
2 Garlic Cloves, diced
Fresh Parsley
Lemon Potatoes:
Preheat oven to 400 degrees
Slice raw potato wedges and lay them in a large bowl. Drizzle olive oil and juice of one lemon over the wedges and toss to coat.
Season potatoes with some salt, oregano, and black pepper to taste; toss again to coat.
Spread potato wedges in a single layer in a cast iron skillet. Pour 1 1/2 cups chicken broth over the potatoes.
Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Cutlets:
Chicken breasts pounded evenly. Soak them in salt water in the fridge for an hour and rinse.
2 Eggs with 2 Tbsp grated cheese in a bowl for the chicken bath.
1 Cup of Bread crumbs in a dish with 1/2 cup flour, black pepper, one Tbsp grated cheese and parsley.
Dredge cutlets in the chicken bath and then into the bread crumb dish.
I use a Cast iron griddle with a little olive oil on the bottom of the pan.
Lay down cutlets and drizzle oil on top too.
Bake on 350 for ~35 minutes
Another Lemon bath after chicken is cooked using:
Lemon juice of about 2 to 3 lemons, parsley, garlic, black pepper and oregano. Pour over cutlets.
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