Breaded Chicken, Fish, Veal or Vegetables

Homemade bread crumbs are a staple in Italian cooking. A light coating of bread crumbs keeps fish, meat or vegetables moist and enhances the flavors within. Try applying bread crumbs with a light coating of aïoli or mayonnaise far tastier than the traditional egg wash.

1 cup bread crumbs
1/2 cup parsley, (flat leaf) chopped
1/4 cup Parmigiano Reggiano, grated

1 whole chicken or 1 package of your favorite chicken parts

1 lemon or lime, juiced and strained
1 teaspoon pepper
1 teaspoon salt (optional)
2/3 cup olive oil
1/3 cup mayonnaise 

Preheat the oven to broil. Leave the oven door open. Set the rack at the top of the oven.
Line a shallow baking sheet with aluminum foil.

Rinse the chicken and place on a paper towel to drain.

Place bread crumbs, chopped parsley and Parmigiano Reggiano cheese in a medium-sized mixing bowl. Mix until well combined.

Place lemon or lime juice, mayonnaise, olive oil, pepper and salt, in a medium-sized mixing bowl. Mix until well combined.

Dip both sides of the chicken in the olive oil mixture. Then dip both sides of the chicken in the breadcrumbs. Place on the shallow baking sheet. Repeat this process for all pieces of chicken.

Broil for 5 minutes, or until brown with the oven door open. Flip and broil for another 5 minutes.
Turn off the oven and cook for another 10 minutes with the oven door closed.
Serve immediately.

1.5  pounds fish (cod, halibut, salmon)
1.5  pounds veal cutlets
1 medium eggplant or squash