Chicken Directions:

1. Cut 2-3 pieces of lemon peel, then thinly slice the lemon into disks; remove seeds.

2. Preheat a large skillet over medium-medium high heat.

3. Season chicken cutlets with salt, pepper and poultry seasoning.

4. Dredge chicken in flour.

5. In small bowl, beat eggs and egg yolk with milk and season with salt.

6. Add 2 tbsp of oil to the skillet.

7. Add 2 tbsp of butter to the skillet, cut into small pieces.

8. When butter melts into oil, add crushed garlic.

9. When garlic sizzles, coat chicken in egg mixture and add to pan.

10. Cook chicken on both sides until just golden, 6-7 minutes.

11. Transfer chicken to heated plate; keep warm.

12. Add limoncello to pan and deglaze.

13. Reduce liquer for 1 minute, then add 1 tbsp butter and the parsley to the pan.

14. Add several thin slices of lemon to the skillet.

15. Pour sauce over chicken; serve lemon alongside.

Asparagus Directions:

1. In a medium skillet, bring an inch of water to boil.

2. Add salt and lemon peels.

3. Cook asparagus in the water with the lemon peels for 2-3 minutes; drain.