2 Fast, Easy Lemon Dinner Recipes

Lemon adds such a refreshing flavor!
These 2 recipes are less than 5 ingredients, fast and easy-win, win! for a quick dinner your family will love.

Megan O. Steintrager

Olive oil, lemon and Parmesan: Whisk together extra virgin olive oil, fresh lemon juice and freshly grated Parmesan in a large bowl (vary the amounts to your taste, but for a pound of pasta figure about 2/3 cup olive oil, the juice of 3 lemons, and 2/3 cup grated Parm). Drain pasta, reserving some of the cooking liquid and toss pasta with the lemon-Parmesan mixture, adding a little cooking water to moisten if necessary. A bit of lemon zest is a nice addition.
by Giada De Laurentiis

5 Ingredient Breaded Lemon Chicken

Author: Morgan

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 4 servings

 

Ingredients

• 2 large boneless, skinless chicken breasts
• ⅓ cup lemon juice (fresh is best, but bottled is fine, too)
• 1½ cups seasoned breadcrumbs
• Vegetable oil, to pan fry
• Lemon pepper, to taste
• Parsley and/or lemon, to garnish (optional)

Directions

1. Slice the chicken breasts in half horizontally, so that you get 4 thin chicken breast pieces. Put down about a foot of plastic wrap on the counter top and lay the chicken pieces on it. Cover with an additional piece of plastic wrap and use a meat mallet to evenly pound out the chicken breasts until about ¼" thick.
2. Heat ¼" of vegetable oil in a large, high-walled pan over medium.
3. In a shallow bowl, pour or squeeze in the lemon juice. In a separate shallow bowl, add in the breadcrumbs. Dip each chicken breast slice, one at a time, into the lemon juice and let sit for 2 minutes. Turn over and let sit for an additional 2 minutes. Transfer to the breadcrumbs and press gently to help the breadcrumbs adhere to each side. Set aside. Continue until all of the chicken is breaded.
4. Add 2 of the breaded chicken breasts to the oil and sprinkle liberally with lemon pepper. You want to make sure there is ample room between the chicken breasts, because overcrowding the pan results in soggy chicken. Fry until dark golden brown on the bottom, about 4 minutes. Using tongs, carefully turn the chicken. Sprinkle with additional lemon pepper, and continue to pan fry for 4 more minutes. Transfer to a paper-towel lined sheet and repeat with remaining pieces of chicken.
5. Garnish with a sprinkle of parsley and slices of lemon, and serve immediately.

Seen on the Today show.