Crispy Lemon Chicken Cutlets With Salmoriglio Sauce

How about some crispy lemon chicken cutlets with salmoriglio sauce? Zest one lemon, reserving the zest for the bread crumbs. Halve that lemon and squeeze all of its juice into a medium bowl. Add the eggs to the juice, and beat to combine. Add the seasoned chicken. Let that rest while you make the sauce and the bread crumb mixture. In a shallow dish, combine your bread crumb, flour, cheese, oregano and parsley. Press the zest into the bread crumb mixture to combine it. Cook two to three pieces of the chicken until golden brown and delicious. Combine the zest, the juice of two lemons. Stir in 1/4 cup of the parsley. Slowly pour the garlic oil into the lemon and parsley mixture and whisk to combine. This simple lemon sauce gives this easy weeknight meal a restaurant-quality finish.