For years, when making one of my favorite foods, chicken cutlets, I would run into the sagging breadcrumb dilemma. That is, until I was told by my father, a long time avid food lover and chef that using lemon juice on fried chicken cutlets is a great way to flavor your chicken and make the breadcrumbs stay tight and crispy. The trick he informed me is to cover the cutlets with flour first, then coat them in lemon juice before covering them with the breadcrumbs. It’s as easy as 1-2-3. Another important detail is making sure the cooking oil is nice and hot before laying them down to fry. A medium heat does the trick for a nice golden brown and making more than needed is not a bad idea since they make great lunch sandwiches for the following day. The flavor is delicious even cold.
If you’re looking for a quick side dish you can boil up some egg noodles, add butter to taste, a splash of lemon juice, parsley, and garlic powder (I like to add some Cheyenne Pepper for a little kick) and I throw in a boiled vegetable, broccoli is my favorite to add more nutritional balance to my meal (less guilt). White chocolate has a great taste after this meal, so I enjoy some Ghirardelli for dessert.