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Parmesan Crusted Lemon Chicken - Recipe

Pounded chicken is quick to cook when tight on time. Pan searing the chicken creates a crispy crust and a moist interior. The hint of lemon is perfect. Serve this with a green vegetable and some crusty bread.
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Parmesan Crusted Lemon Chicken Recipe
Directions
Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes.

Beat eggs with remaining 1 tablespoon lemon juice in medium bowl.

Combine breadcrumbs, Parmesan and lemon peel in shallow dish.

Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and sauté until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch.

Garnish platter with lemon wedges and serve.

 
 
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Ingredients
-6 boneless skinless chicken breast halves
-5 tablespoons lemon juice, divided
-2 eggs
-1 1/4 cups dry breadcrumbs
-1/2 cup grated Parmesan
-2 teaspoons grated lemon peel
-6 tablespoons butter, divided