Parmesan Crusted Lemon Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 1/2 lb chicken breast (2 large), patted dry with paper towels
02 -
1 Tbsp olive oil, to sauté
03 -
1 Tbsp parsley, to garnish (optional)
04 -
1/2 lemon, sliced for garnish (optional)
→ For the Egg Mixture
05 -
2 large eggs
06 -
1 garlic clove, minced
07 -
1/2 tsp Italian seasoning
08 -
1/2 tsp salt
09 -
1/4 tsp ground black pepper
→ For the Parmesan Breading
10 -
1 cup Parmesan cheese, grated
11 -
3 Tbsp all-purpose flour
→ For the Lemon Butter Sauce
12 -
8 Tbsp unsalted butter
13 -
2 garlic cloves, minced
14 -
1/4 cup lemon juice
15 -
1/4 cup chicken broth
16 -
1/4 tsp ground black pepper
# Instructions:
01 -
Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness
02 -
In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture
03 -
Dip chicken into the egg mixture, then dredge in the parmesan mixture. Allow any excess ingredients to fall off from each bowl
04 -
In a large skillet, heat enough oil to cover the bottom. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F
05 -
In a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice, and pepper. Allow the sauce to cook for about 2 minutes
06 -
Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired
# Notes:
01 -
Use an instant-read thermometer to ensure chicken reaches 165°F
02 -
For gluten-free version, substitute almond flour for all-purpose flour
03 -
Add capers or artichoke hearts to sauce for additional flavor
04 -
Pairs well with steamed vegetables or a light citrus salad