Lemon Chicken Scaloppine with Lemon Aioli

Ingredients

For Aioli:

• Zest of 1 lemon
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1 tsp. sugar 
• 2/3 cup O&CO. Mayonnaise
• 1 tbsp. O&CO. Everyday Olive Oil

For Chicken Scaloppine:

• 4 boneless thin cut chicken breast cutlets
• 1/2 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup chopped pine nuts
• 1 cup bread crumbs
• Zest of 1 lemon
• Juice of 1 lemon
• 2 eggs

Directions

1. Mix all ingredients aioli ingredients together, set aside to serve at room temperature with Lemon Chicken.
2. Mix flour, salt, pepper together and cover chicken cutlets with mixture.
3. Dip floured cutlets in beaten eggs.
4. Combine bread crumbs, pine nuts and lemon zest mixture.
5. Coat cutlets already floured and dipped eggs with bread crumb, pine nuts and lemon zest mixture.
6. Sauté coated chicken cutlets in 3 tbsp. everyday olive oil until golden.  
7. Squeeze lemon over cutlets as they are sautéing. 
8. Remove from sauté pan and keep warm.