Native Princess Parmesean Crusted Lemon Chicken
From nativeprincess 13 years ago
- Not long to make to make
- Serves 4
A very easy, fresh & delicious meal
Ingredients
- 4 boneless, skinless chicken breast halves shopping list
- 5 tbsp fresh lemon juice shopping list
- 2 eggs shopping list
- 11/4 cups panko (you could use bread crumbs) shopping list
- 1/2 cup grated parmesean shopping list
- 3 tsp lemon zest shopping list
- 3 tbsp butter shopping list
- Chopped parsley for garnish shopping list
- salt & pepper to taste shopping list
How to make it
- Pound chicken breasts (between plastic or wax paper) to about 1/2 inch thick. Place in baking dish and pour 4 tbsp lemon juice over chicken to coat. Set aside for a few minutes while you prepare other ingredients.
- In a small bowl beat the eggs with 1 tbsp lemon juice. In a shallow dish combine Panko, Parmesean, lemon zest and salt & pepper to taste.
- Dip chicken into egg, them the Panko mixture to completely cover chicken breasts. Place breasts on a platter.
- In a large nonstick skillet, melt 2 tbsp butter, add chicken and cook until browned and cooked through, about 4-5 minutes per side.
- Remove from pan when done and sprinkle with parsley. Enjoy!
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