Curt's Lemon Reggiano Parmesan Chicken Nugget Recipe

You may remember my Lemon  Reggiano Chicken Guest post on
What's Cookin' Italian Style Cuisine?

Well if not here is the homemade chicken nugget version and the perfect afternoon Sunday snack.  Actually the smell of them frying reminds me of homemade meatballs but in chicken form. The sauce I make that it's coated in is a simple fresh squeezed lemon sauce.
You will make these over and over believe me they are fantastic and the kids will thank you too! 

Curt's Chicken Lemon Reggiano Nuggets Recipe
4  boneless chicken breasts sliced length wise then in half
1 cup of Italian flavored panko bread crumbs plus 1 cup of regular Italian flavored bread crumbs mixed together
1 cup of milk or use egg whites beaten with 2 tablespoons of water
olive oil  and canola oil for frying

Lemon Sauce:

 1/4 cup of Parmigiano Reggiano cheese
2 1/2 tablespoons of freshly grated lemon rind
2 tablespoons of extra virgin olive oil
1/2 teaspoon each oregano, garlic powder, black pepper and salt
pinch of rosemary
4 teaspoons fresh lemon juice or more to taste
mix all above ingredients together set aside.

Heat even amounts of olive oil and canola into a large fry pan ( about 1/2 cup each) till hot.
In a large plastic bag,  add the bread crumbs. Dip chicken into milk or egg whites then shake into bag. Add chicken to hot oil and fry till brown.  When chicken is done place into a large paper towel lined dish to soak out the grease.  Place the chicken into a pie plate dish. Add  lemon sauce (above) to the top of the chicken.