1 ½ Cup East-West Tropical Lemon Sauce
2 Chicken Breast (Skinless, Boneless)
1 Egg
1 Cup Milk
1 Cup Flour
¼ Head Lettuce (Cut into Long Strips)
Lemon Slices (Fresh for Garnishment)
Oil for Frying

1. Butterfly Chicken Breast to Make Thinner Pieces.

2. Mix Together Egg & Milk

3. Dip Chicken Pieces in Egg & Milk Mixture

4. Coat Meat with Flour Well on Both Sides

5. On Medium Heat, Heat ½” Oil. Fry Coated Chicken Pieces in Hot Oil Until Chicken is Done.

6. Remove from Oil and Cut Chicken into 1” X 2” Pieces , Place on Top of Shredded Lettuce

7. Pour Warmed Lemon Sauce over Top of Chicken to Taste.

8. Garnish with Lemon Slices


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