PARMESAN-CRUSTED LEMON CHICKEN
This Parmesan-Crusted Lemon Chicken is crispy on the outside, tender on the inside, and packed with zesty lemon flavor. A golden parmesan and breadcrumb coating makes this dish irresistibly crunchy, while a hint of garlic and lemon zest adds freshness. Perfect for a quick weeknight dinner or an elegant meal when paired with roasted veggies or a light salad!
Ingredients:
(Serves: 4)
For the Chicken:
2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets)
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika
Zest of 1 lemon
For the Breading:
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 egg, beaten
2 tbsp milk
½ cup all-purpose flour
1 tbsp fresh parsley, chopped (optional, for garnish)
For Cooking & Serving:
3 tbsp olive oil (or butter, for frying)
1 lemon, cut into wedges for serving
Instructions:
1. Prepare the Chicken:
Pat chicken dry and season both sides with salt, pepper, garlic powder, paprika, and lemon zest.
2. Set Up Breading Stations:
Place flour in one shallow dish.In another dish, whisk together egg and milk.In a third dish, mix Parmesan cheese and panko breadcrumbs.
3. Coat the Chicken:
Dredge each chicken piece in flour, shaking off excess.Dip into egg mixture, letting excess drip off.Press into Parmesan-panko mix, ensuring even coating.
4. Cook the Chicken:
Heat olive oil in a large skillet over medium heat.Cook chicken for 3-4 minutes per side until golden brown and fully cooked (internal temp: 165°F / 75°C).Transfer to a plate and let rest for 5 minutes.
5. Serve & Garnish:
Squeeze fresh lemon juice over the top.Garnish with fresh parsley and serve with extra lemon wedges.
Nutritional Information
(Per Serving – Approximate):
(Values may vary based on ingredients used.)
Calories: 380
Protein: 38g
Carbohydrates: 18g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 135mg
Sodium: 520mg
Fiber: 1g
Sugar: 1g
Notes & Tips:
Crispier Crust: Use a mix of panko and crushed cornflakes for extra crunch.
Want More Flavor:Add 1 tsp Italian seasoning to the breadcrumb mixture.
Lighter Version: Bake at 400°F (200°C) for 20 minutes, flipping halfway instead of frying.
Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F for 10 minutes to maintain crispiness.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Common Questions & Answers:
Q: Can I use chicken thighs instead?
A: Yes! Use boneless, skinless thighs, but adjust cooking time to 5-6 minutes per side.
Q: What’s the best side dish for this?
A: Mashed potatoes, roasted veggies, garlic butter pasta, or a fresh arugula salad pair beautifully.
Q: Can I make this gluten-free?
A: Yes! Use almond flour instead of all-purpose flour and gluten-free breadcrumbs.
Q: Can I bake instead of frying?
A: Absolutely! Bake at 400°F (200°C) for 20-22 minutes, flipping once.