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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
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Lightly beat egg and lemon juice together in a shallow bowl. Toss Panko, Pamiggiano, lemon zest and thyme together on a place. Season chicken with salt and pepper. Dip Chicken breasts in eggs and lemon juice, allowing any excess to drain. Dredge chicken breasts in Panko until evenly coated. Heat olive oil in a large sauce pan over medium high heat. Add chicken and cook until golden brown, 3-5 minutes per side. Remove from oven and rest chicken on a plate lined with paper towels.