03Zest two lemons. Bake zest for about 5 minutes until dry.
04On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
05Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
06Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
07Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
08Keep chicken warm in oven at 250°F.
09For the lemon sauce:.
10Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
11Add whipping cream and boil until reduced by one-third.
12Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
13Remove from heat and stir in butter until melted.
14Serve chicken with lemon sauce and mashed garlic potatoes.