Panko-crusted lemon chicken from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 145) by Joanne Chang and Karen Akunowicz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Candied lemon sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates overnight.

  • JoanN on November 06, 2025

    I HATE triple coating and deep frying cutlets. But boy oh boy, was this ever worth it. A run don’t walk winner. The only change I made, and one I had to for dietary reasons, was to substitute Bibb lettuce for watercress. I was afraid that perhaps the Candied Lemon Sauce would be too sweet. Nope. Not with everything else it wasn’t it. It hit just the perfect sweet and sour note. I also thought the rice might be redundant. Again, no. At the end, I was using the rice to wipe up all the crusty and candied bits. I only have one real recommendation. Before you start cooking, make a deal with someone else to do the cleaning up. What a mess. But so worth it.

  • Rutabaga on January 16, 2018

    The method used here turns out beautifully crisp breaded chicken cutlets. I enjoyed them with just a small amount of candied lemon sauce (that sauce is delicious, but also incredibly sweet) and appreciated how the watercress and radish kept the dish grounded. For kids, ketchup was the preferred accompaniment. As for the recipe itself, I think you can really pare down on the amounts. For example, I only used about half the flour called for, and a little over half the panko. When marinating the chicken, little more than a cup of buttermilk was necessary. Scale back to avoid unnecessary waste.

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