Parmesan Crusted Lemon Chicken Recipe

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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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Servings:

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

Directions

PREP

15 mins

COOK

10 mins

READY IN

25 mins

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 sautÃ© 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.

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Parmesan Crusted Lemon Chicken Recipe Reviews

parmesan crusted lemon chicken

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Reviewed By ktbrumm

"This was perfect when I was short on time one weeknight. My husband loved it. I served it with some boxed wild rice. Unbelievable how fast those chicken breasts cook when they are pounded thin."