I Love Lemons: Leveled-Up Lemon-Crusted Chicken

Can I tell you how much my family loves this recipe?

Can I tell you how much when I dredge something, somethings in a certain order with the right flour-egg wash- and leveled up bread crumbs combo mix, I have them singing my praises?

Are you really trying to be here for something delicious?

Okay then, Betty, I’m going to need you to grab your apron, clear your kitchen counter, put your game face on and when anyone of your family walks past the kitchen & asks what’s for dinner, I just want you to quip back with up, “Level Up.” And when they say, “Whaaaat?” Just wink. That is all. Just a quick but sure wink back, because, “You got ‘dis”.

Now let’s get cooking.

Okay, first things first: Let’s pretend that you’ve never had a lesson in dredge or let’s say that you think the only way to fry chicken is to drop it in some plain flour and seasonings and then to drop it in frying oil. Let’s just say that’s where you’re coming from. Okay? Scrap that!

Because we’re in beast mode, you are going to need a dish or bowl for your flour and flavor mix, your egg wash, and then your bread crumb and more flavor mix. We’re talking levels…..levels of flavor!

Leveled-Up Lemon Crusted Chicken

Flour & flavor layer

2 cups of all-purpose flour

2 tsp of salt

1 tsp of pepper

2 tbsp of onion powder

1 tsp of chili powder

1 1/2 tsp of ground bay leaves

Egg wash layer

3 beaten eggs

Bread crumbs and more flavor layer

(If you have Panko bread crumbs on hand, use them. If not:)

1 1/2 cups of seasoned bread crumbs

1 tsp of chili powder

1 1/2 tbsp of lemon zest

(The lemon zest is your wild card here. If you’re making a recipe that lemon doesn’t go with, then omit that part).

2 boneless chicken breasts


In a large dish or bowl, combine only the ingredients for your flour mix layer, and set aside.

In your next section of the station, beat three whole eggs and set aside. Specifically right next to flour mix, as seen above.

Next, combine only the ingredients for your bread crumbs and flavor and set them aside, keeping them in their separate bowl.

*Note: None of these separate ingredient bowls should be combine before we layer them on to our chicken breasts. The goal is to layer in the flavors. That is key!

What I like to do with my chicken breasts, since they are particularly thick, is to divide them. You can either pound them with a meat mallet and then make little slices, or divide them thickness-wise. The method there is up to you.

Once you have done that, you are going to heat half of cup of extra virgin olive oil into a large frying pan, and then add one cup of canola oil to it.

I usually let most of the olive oil cook off before adding the canola oil because I feel like the olive oil adds more flavor.

Once your pan is warm and ready to go, begin to dredge your meat and add it to the pan, one at a time.

Chicken is one of those meats that you want to make sure is completely done with no-pink in the middle before consuming. So don’t rush through this part of the process.

Drain your chicken cutlets on a plate lined with a couple of paper towels, and make sure that all of the excess oil has soaked onto the plate, and not into your food. 😉 Bonus points: I drizzle mine with a little bit of honey right after they’re done draining. Cover them if you’re not serving right away and….

Bon Appetit!

I promise you, that this is a recipe that your whole family will love!

I Love Lemons: Creamy Lemon Pie

I love lemons. I absolutely, 150% love lemons. Anyone that knows me, know that I love lemon cookies, I love lemon cakes, I love lemon colors, lemon scents, lemon décor. Add a lemon & I want a lemon. Lemons, lemons, lemons!

It’s hard to tell when my love affair for lemons first began.

For starters, when my husband and I were first engaged, I immediately when to my favorite bridal location’s website, and picked out a dress, that I just knew that I would love, & it featured none other than that bright, cheerful, awesome color….yellow.

So, what did we do? We coordinated everything in our wedding from the flowers, to the bride’s maid’s dresses, to the little row seating accents, to even the desserts (yes, the even the desserts table) to have touches of yellow.

What was on that dessert table, you ask? Everything lemon. One hundred and fifty-five percent, lemon everything: Lemon biscotti, lemon bars, lemon pound cakes, you name it. That one table in and of itself was themed with nothing but lemons!

You can imagine my delight when I see that all-things lemon are very much on the rise & trending. I love to stop and smell the lemons when I see them at the stores these days. Even the fake lemons, even though I know that the lemons are fake, I still want to stop and see them. Lol!

This continue love of lemons has me realizing that I need to devote a post to my citrus infatuation. And not just one post, but a series. Welcome to I Love Lemons & All Things Lemons. Creamy, crunchy, zesty, soft, scented, décor, printed, patterned – lemons.

A friend of mine had made a lemon soufflé many moons ago, that took me back to the days of my childhood with one bite. And though that moment itself was over ten years ago, I never forgot it. That is a long story, for another post, that I promise I will share.

Now onto this delicious pie of mine. I have a no-bake pie recipe that I have held on to and mastered for years. It’s a go-to recipe that’s easy to impress and quick to whip up. Everyone needs a recipe like that in my opinion. Everyone needs a handful of recipes that they can rock. My base pie recipe can be rocked by the novice & the expert in the baking world. This recipe though, got it’s glorification when I stumbled upon a trifle recipe that literally ruled my world from the first day that I made it, to the day that I made nine other revised versions of it. Also, another day for another post.

This pie is a cross between my, Rock-This B No-bake Cheesecake Pie (“b” is for “baby”) & my delicious lemon trifle cream filling which was the bases of my ten trifle recipes, which I will one day share with you!

My original no-bake pie recipe, is simple. All you need is:

No-Bake Plain Cheesecake

Makes 8 servings

1 graham cracker crust

1 can of sweetened condensed milk

8 oz of cream cheese (softened)

1/2 cup of lemon juice

1 can of cherry pie filling (optional)

In order to rock this pie all you need to do is:

Allow the cream cheese to come to room temperature. In a large mixing bowl, with a hand mixer, blend ONLY the cream cheese and the sweetened condensed milk until silky and smooth.

Add the lemon juice to the cream mixture and beat on low until smooth.

Pour the filling into the graham cracker crust. Cover and refrigerate over for 8 hours or overnight. Cover with cherry or choice of pie filling as a topping and serve.

When you throw that thing down or a table, or add to the buffet that everyone is grabbing food from, just from the mere visualization of the cherries, people will want it. And if they don’t want it for the cherries, they’re sure ‘nough going to be back for seconds once they taste it, because the cherries are delicious & the cheesecake pie filling is smooth. It’s just a really, really good go-to. And since I’m the girl that likes to make all things herself (rather than using the no-bake cheesecake kit in the box to achieve this), this recipe has been my go-to for years. Easy to prepare. Easy to please. Easy to impress. All me.

For my creamy lemon pie, we step it up a notch. And we decorate that thing like we’re Joanna Gaines working in the Magnolia kitchen, except…..we’re not her and that is okay, but this pie is sure ‘gon sing!

Creamy Lemon {No-bake} Pie

Serves 8 – Author Things She Makes

June 13, 2019

(If we were really going to be boss-babes, then we’d be making our own crust, but we’re going to be part-boss & still rock it. Okay?)

1 deep dish pie crust

8oz of cream cheese, softened

4/5 of a can of sweetened condensed milk (pre-refrigerated 5-6 to additionally thicken it)

1/2 cup of lemon juice

1 1/2 cups of whipped cream


1 cup of cool whip, thawed

3 beautiful lemon slices

3 medium-sized mint leaves (so don’t pick the largest leaves in the bunch, and don’t pick the tiniest ones either- 😉


Pre-heat your oven for 350 degrees. Pre-bake your empty pie shell at that temperature for 15 minutes. Remove from oven and set aside the pie shell to cool for 30 minutes or until cool to the touch.

Make the filling:

In a large mixing bowl and on low-speed, with a hand mixer, blend ONLY the cream cheese and the sweetened condensed milk until silky smooth. Add in the lemon juice and beat again until very smooth. With a spatula fold in the whipped cream.

The reason why you only want to blend the softened cream cheese & the sweetened condensed milk and not the softened cream cheese, sweetened condensed milk and the lemon juice together at once, is because your allowing your cream cheese and your condensed milk to be perfectly smooth first. Should you choose to add in the lemon juice and do it all at once, you might end up with clumps of cream cheese, rather than a nice smooth mixture. And every cheesecake or cream pie, baked or not, deserves to be silky smooth.

Pour the filling into the pie crust, once the crust has cooled. Cover the pie and set in the refrigerator for 8 hours until firm.

When you are ready to serve the pie, remove from the fridge, garnish only the center 5 inches only with the thawed whipped topping. Arrange the three lemon slices in the middle, with the mint leaves as accents and you’re done.

Bon Appetit!