Lemon Rosemary Chicken


3 large boneless, skinless chicken breasts
1 cup mayonnaise
juice from 1/2 a lemon
zest of 2 lemons
1/4 tsp worcestershire sauce
1 cup breadcrumbs
1/2 cup freshly grated Parmesan
1 Tbsp freshly minced rosemary
1 Tbsp freshly ground black pepper
olive oil, for cooking
salt and pepper, to taste


Preheat oven to 250 degrees F.

Butterfly the chicken breasts into halves and pound each thin. Slice each flattened cutlet crosswise into 2 or 3 pieces depending on size. Pat dry and season with salt and pepper.

In a shallow bowl or pan, stir together mayonnaise, lemon juice, lemon zest, and Worcestershire sauce. In a separate pan, combine breadcrumbs, Parmesan, rosemary, and freshly ground black pepper.

Heat a few tablespoons of olive oil in a large fry pan over medium high heat until oil is very hot (but not smoking) and glides around easily.

Rub each piece of chicken with a dollop of mayonnaise mixture so it is completely covered but not gloppy. Dredge mayonnaise covered chicken into breadcrumb mixture so it is well-coated in breading. Working in batches and making sure not to crowd the pan, add the chicken and cook until both sides are golden brown and crispy, about 3-4 minutes per side. Check to make sure the chicken is cooked all the way through.

Place cooked chicken in preheated oven while cooking the remaining pieces. Hold in the oven until serving.

Serve with lemon wedges (from the ones you zested but didn't juice).

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