Lemon Fried Chicken

For the fried chicken, mix the eggs in a deep dish and season with a third of the pepper, juice of one lemon, salt, nutmeg and half of the lemon zest. Fold in the whipped cream. Spread the flour and the white bread crumbs (*) evenly on a deep plate.

Rinse the chicken breasts (**) and rub dry. Cut the chicken breasts diagonally into four slices each. Season with salt and pepper. Turn the chicken pieces in order, first in the flour on the other side, then through the beaten eggs and finally bread them with the white bread crumbs, not pressing the breading too tightly.

Pour five mm of oil into a deep frying pan and heat over medium heat. Fry the breaded chicken pieces in it until golden brown on both sides.

In a second frying pan, melt the butter, add the remaining lemon zest and season the lemon butter with salt and pepper.

Turn the baked chicken pieces briefly in the lemon butter on the other side, finally season with a little bit of juice of a lemon.

Serve with potato salad and garnish with fried parsley stems to taste.

(*) The white bread crumbs can be given a different touch with spices (e.g. ground pepper with new spice) or chopped herbs (e.g. thyme).

(**) Instead of chicken breast, boneless chicken legs divided into smaller pieces can also be used.

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