Go Back
Print

Chicken, Parmesan Crusted

Course Main Course
Cuisine American
Servings 4

Ingredients

  • 2 each chicken breast halves boneless, skinless, sliced in half
  • 1 TBL olive oil
  • 1 TBL butter

For the dipping mixtures

  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 medium egg beaten with 1 TBL water
  • 3/4 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1/2 medium lemon zest and juice
  • 1/4 tsp thyme dried

Tangy Sauce

  • 1 ½ TBL butter
  • 2 TBL capers
  • ½ TBL Dijon mustard
  • Juice medium lemon
  • 2 tsp parsley dried

Instructions

Prepare chicken breasts

  • Place chicken in plastic bag with a little water inside. Gently pound to even thickness (about 1/4 inch). Set aside.
  • Ina shallow bowl, combine flour, salt and pepper and mix well. In another shallow bowl, add eggs and water. In a 3rd bowl, combine bread crumbs, grated parmesan cheese, lemon zest and thyme and set aside.
  • Coat chicken on both sides with prepared flour mixture (bowl 1), then dip into the egg mixture (bowl 2), and then coat well with bread crumbs (bowl 3).

Cook the chicken breasts

  • Heat the oil and butter on medium in a large saute pan. Add the breasts and cook them for 2 to 3 minutes or until the crust is deeply browned and crunchy. Turn them over and cook for another 2 to 3 minutes. Transfer to a platter to rest while preparing the sauce of choice.

Tangy Sauce

  • While the cook pan is still hot, add the butter. When it's lightly browned - which should take no longer than 1 minute - stir in the capers, mustard, and lemon juice using a wooden spoon to scrape up any browned bits. Remove heat and add the parsley.