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This is one of the original recipes with which we opened our restaurant in Atlanta - and it remained on our menu all 11 years we were open. A favorite!
Pound chicken breasts to one half-inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, corn flakes, pecans, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture. Saute in olive oil for several minutes on each side until chicken is fully cooked.
Make sure the chicken is an even thickness. Dont be shy about pressing on the coating and increasing the spice levels to your own taste.
This recipe was provided by Rick Underwood from Jacksonville.