Parmesan Crusted Chicken Lemon (Print Version)
Crispy parmesan-crusted chicken paired with a smooth lemon cream sauce for a flavorful main dish.
# What You'll Need:
→ Chicken
01 -
4 thin boneless, skinless chicken breast cutlets (approximately 4 ounces each)
→ Coating
02 -
1 large egg, beaten
03 -
1 cup finely grated Parmesan cheese
04 -
1 teaspoon dried Italian seasoning
05 -
1 teaspoon lemon pepper seasoning
→ Sauce
06 -
3/4 cup heavy cream
07 -
2 cloves garlic, minced
08 -
2 tablespoons fresh lemon juice
09 -
2 tablespoons grated Parmesan cheese
→ Finishing
10 -
2 tablespoons olive oil
11 -
2 tablespoons chopped fresh parsley
# Steps to Follow:
01 -
In one shallow bowl, beat the egg. In another bowl, combine grated Parmesan cheese, dried Italian seasoning, and lemon pepper seasoning.
02 -
In a small saucepan over medium heat, combine heavy cream, minced garlic, fresh lemon juice, and lemon pepper seasoning. Bring to a gentle boil, then reduce heat to low and simmer until small bubbles form. Stir in Parmesan cheese until melted and the sauce thickens slightly.
03 -
Dip each chicken cutlet into the beaten egg, then press both sides into the Parmesan herb mixture to coat thoroughly.
04 -
Heat olive oil in a skillet over medium heat until hot. Add the coated chicken pieces and cook undisturbed for 5 minutes until the bottoms are golden and crisp. Flip each piece carefully and cook for an additional 3 to 5 minutes until fully cooked and golden brown. Avoid moving the chicken excessively to maintain the crust.
05 -
Place the cooked chicken on plates, spoon warm lemon cream sauce over each piece, and garnish with chopped fresh parsley.
# Additional Notes:
01 -
Use freshly grated Parmesan for optimal flavor and melting. Simmer the sauce gently to prevent curdling and ensure a silky texture.
02 -
Pound chicken cutlets evenly to promote uniform cooking and crust coverage.
03 -
Store chicken and sauce separately to maintain crust texture when reheating.