Crispy Lemon-Crusted Chicken
A delicious and easy recipe for crispy lemon-crusted chicken, perfect for family dinners.
Equipment
- Non-stick skillet For frying the chicken.
- Saucepan For making the lemon butter sauce.
- Mixing bowls For preparing the breading and egg mixture.
Ingredients
Main Ingredients
- 1.5 lb chicken breast patted dry
- 1 Tbsp olive oil
- 2 large eggs
- 1 clove garlic minced
- 0.5 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
- 8 Tbsp unsalted butter
- 2 cloves garlic minced
- 0.25 cup lemon juice
- 0.25 cup chicken broth
- 0.25 tsp ground black pepper
Instructions
- Cut the chicken breasts in half lengthwise and gently pound with a meat mallet to an even thickness.
- Whisk together the eggs, minced garlic, Italian seasoning, salt, and pepper in a bowl. In a separate bowl, mix the grated Parmesan cheese with flour.
- Dip each chicken piece in the egg mixture, then coat evenly with the Parmesan mixture, shaking off any excess.
- Heat olive oil in a large non-stick skillet over medium heat. Cook the chicken for 4-5 minutes per side until crispy, golden, and fully cooked (internal temperature of 165˚F).
- In a saucepan, melt butter and sauté minced garlic. Add lemon juice, chicken broth, and black pepper. Cook for about 2 minutes until heated.
- Pour the lemon butter sauce over the cooked chicken, ensuring it's well coated. Garnish with lemon slices and parsley if desired.
- Serve the Parmesan crusted chicken hot, drizzled with the lemon butter sauce.
Notes
For added flavor, sprinkle some extra Parmesan cheese on top before serving. No alcoholic drinks allowed, please substitute with a non-alcoholic option.