Yield: 4 servings
Ingredients:
Ingredients for Parmesan Crusted Chicken:
1 1/2 lb chicken breast, (2 large), patted dry with paper towels
1 Tbsp olive oil, to sautee
1 Tbsp parsley, to garnish (optional)
1/2 lemon, sliced for garnish (optional)
For the Egg Mixture:
2 large eggs
1 garlic clove, minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
1 cup Parmesan cheese, grated
3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce:
8 Tbsp unsalted butter
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper
Directions:
- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture.
- In another bowl, combine the ingredients for the parmesan mixture.
- Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture.
- Allow any excess ingredients to fall off from each bowl.
- In a large skillet, heat enough oil to cover the bottom of a skillet.
- Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer.
- Reduce the heat if chicken browns too quickly.
- Meanwhile, 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.
- Pour the sauce over the cooked chicken, turning to coat.
- Garnish with lemon slices and finely chopped parsley if desired.