Pan Fried Lemon-Parmesan Crusted Chicken

This parmesan-lemon crusted chicken is one of my favorite meals. A simple lemon vinaigrette, salad greens, and some chicken: dinner is served.

My mom originally got her recipe for lemon and parmesan chicken recipe from Ina Garten’s cookbook, but it’s been through many iterations over the years.

The chicken is pan fried with a crust of panko bread crumbs and parmesan, then served over greens with a really simple lemon dressing and more shaved parm on top. It takes some effort- I won’t lie to you- but I promise, this is an incredible meal that you and your family will love. Plus, it’s a solid enough dinner that you don’t really need to serve anything else, except maybe another vegetable on the side.

Pan Fried Lemon-Parmesan Crusted Chicken

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• Author: Angela Baylis
• Total Time: 36 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Panko-crusted chicken breasts with a bright lemon dressing, served over greens. A satisfying and flavorful weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 3/4 cup lemon juice
• 3/4 cup olive oil
• 0.5 tsp kosher salt
• 0.5 tsp black pepper
• 1.5 cups (355 ml) finely grated parmesan
• 1.5 cups (355 ml) panko bread crumbs
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp paprika
• 3 eggs + 1/4 cup water
• 1 cups (237 ml) flour
• 1 tbsp kosher salt
• 1 tbsp paprika
• 1 tbsp onion powder
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp black pepper
• 2 tbsp garlic powder
• 1 tsp white pepper
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1/2 cup olive oil
• 1/2 cup shaved parmesan
• Fresh mix of salad greens

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Instructions

1. Combine the lemon juice, 3/4 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
2. Slice the chicken breast against the grain into 1-inch thick slices, then pound each piece thin under plastic wrap. Cover and refrigerate.
3. Combine grated parmesan, panko, 1 tablespoon dried basil, 1 tablespoon dried oregano, and 1 tablespoon paprika on a large plate.
4. Combine the eggs and water on another large plate until smooth.
5. Combine the flour and remaining spices on another plate.
6. Heat 2 tablespoons olive oil in a large skillet over medium heat.
7. Dredge the chicken in flour, then the egg mixture, then the breadcrumb mixture. Cook for about 2 minutes per side, or until golden and cooked through. Add more oil to the pan as needed.
8. Serve the chicken on a bed of greens with shaved parmesan and lemon dressing.

Notes

• For even cooking, ensure chicken breasts are uniformly pounded to the same thickness.
• To make ahead, prepare the breadcrumb mixture and lemon dressing up to 2 days in advance.
• Substitute gluten-free panko breadcrumbs for a gluten-free option.

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 chicken breast
• Calories: 400
• Sugar: 2
• Sodium: 600
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 18
• Carbohydrates: 20
• Fiber: 2
• Protein: 35
• Cholesterol: 150

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