4 Servings 8 min Cook
1 Cup Mayonnaise-Like Dressing
1 Cup Sour Cream
4 Lemon Lemon Zest
2 Lemon yields Lemon Juice
4 Large Egg
4 Cup Bread Crumbs
1/2 Cup Parmesan Cheese
1 Tbsp, leaves Oregano
2 Tsp Salt
1 Tsp Pepper
1 Cup Wheat Flour
4 Half breast (fillet) Chicken Breast
For the sauce mix mayonnaise, sour cream, 1/2 of the lemon zest, and lemon juice; set aside.
Beat eggs until blended in large shallow bowl; set aside.
In 2nd bowl stir bread crumbs, parm, remaining lemon zest, oregano, 1 tsp of the salt, and 1/2 of the pepper.
In 3rd bowl whisk flour, remaining salt, and remaining pepper
Cut chicken breast halves into thirds horizontally.
Pound each to about 1/4" thickness.
Coat each 1st in flour, then eggs, then bread crumb mixture, shaking off excess as you go
Pour 1/2" oil in nonstick frying pan and heat until hot over medium-high heat but not smoking.
Add chicken in batches and fry until golden brown and crispy.
Transfer to paper towels to drain.
Sprinkle with salt and serve.