Parmesan Crusted Lemon Chicken Recipe

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Pounded chicken is quick to cook when tight on time. Pan searing the chicken creates a crispy crust and a moist interior. The hint of lemon is perfect. Serve this with a green vegetable and some crusty bread.
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  • 6 boneless skinless chicken breast halves
  • 5 tablespoons lemon juice, divided
  • 2 eggs
  • 1 1/4 cups dry breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 teaspoons grated lemon peel
  • 6 tablespoons butter, divided
15 mins
10 mins
25 mins
Pound each chicken piece to thickness of 1/2 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 breadcrumbs, 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 1/3 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.

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Parmesan Crusted Lemon Chicken Recipe Reviews

parmesan crusted lemon chicken

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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ktbrumm User
Rating of 5 out of 5.0 stars
Reviewed By
"This was perfect when I was short on time one weeknight. My husband loved it. I served it with some boxed wild rice. Unbelievable how fast those chicken breasts cook when they are pounded thin."
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