Lemon Curry Chicken
Take the chicken, dip into eggs or margarine, roll in bread crumbs. Put in oven at 400. (For cutlets I often use 350-375.) While it's there for about a half hour (15-20 for cutlets), mix together the following:
1 cup sugar (or less - Imma) (or more! - Ez)Take out the chicken, place half the mixture on one side of each piece, the other half on the other side. (Ez: Or be lazy and put most of it on one side, if it's cutlets.) Put it back in the oven. Check it once in a while. When it looks just about done, take it out. When it looks really done, you probably left it in too long. When it turns black, you have serious issues. Good way to gauge - if the mixture not on pieces in the pan looks pretty dry, take it out.
1 tsp curry (no more - might be even less, like 1/2 tsp)
1 tsp paprika
2 tbsp lemon juice
dash of pepper (woohoo, a dash! more than pinch...)