Parmesan-Crusted Lemon Chicken
Yield
6 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
halved |
|
| 5 | tablespoons |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
bread crumbs
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | teaspoons |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
halved |
|
| 75 | ml |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 296 | ml |
bread crumbs
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1E+1 | ml |
lemon zest
grated |
|
Directions
Pound each chicken piece to thickness of ½ 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 bread crumbs, 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 ⅓ 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.
