Lemon Parmesan Crusted Chicken

This Lemon Parmesan Crusted Chicken with Lemon Butter Sauce is an elegant yet easy dish that brings a burst of bright, savory flavor to your table. Perfectly golden and crispy, these parmesan-crusted chicken breasts are finished with a silky sauce, making them a fantastic choice for a cozy family dinner or entertaining guests. The combination of zesty lemon and salty Parmesan creates a classic Italian-American profile that is both comforting and sophisticated.

Pinterest

The secret to this dish lies in the dredging process, where grated Parmesan cheese and Italian seasoning infuse the chicken with depth. As the cutlets sizzle in the skillet, the cheese caramelizes into a beautiful crust, sealing in the juices for a tender result. This dish feels like a restaurant-quality meal but is remarkably simple to prepare at home.

Ingredients

• Chicken and Coating
• 1 1/2 lb (680 g) chicken breast (2 large), patted dry
• 1 tbsp olive oil (for sautéing)
• 1 cup (90 g) Parmesan cheese, grated
• 3 tbsp all-purpose flour
• Egg Mixture
• 2 large eggs
• 1 garlic clove, minced
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Lemon Butter Sauce
• 8 tbsp (113 g) unsalted butter
• 2 garlic cloves, minced
• 1/4 cup (60 ml) lemon juice (about 2 lemons)
• 1/4 cup (60 ml) chicken broth
• 1/4 tsp ground black pepper
• Garnish (optional)
• 1 tbsp fresh parsley, chopped
• 1/2 lemon, sliced

Instructions

Step 1

Cut each chicken breast in half lengthwise to create 4 cutlets. Place between sheets of plastic wrap and gently pound with a meat mallet until even in thickness (about 1/2 inch/1.25 cm).

Step 2

In a shallow bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper.

Step 3

In a separate bowl, combine grated Parmesan cheese and flour.

Step 4

Dip each chicken cutlet into the egg mixture, letting excess drip off, then dredge thoroughly in the Parmesan-flour mixture, pressing lightly so the coating adheres.

Step 5

Heat olive oil in a large skillet over medium heat. Once hot, add chicken cutlets in a single layer (in batches if necessary). Cook 4–5 minutes per side, or until golden, crispy, and internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.

Step 6

While the chicken cooks, make the sauce: In a small saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Stir in lemon juice, chicken broth, and black pepper. Simmer for 2 minutes, then remove from heat.

Step 7

Arrange cooked chicken on a platter. Spoon lemon butter sauce over the top, turning chicken to coat.

Step 8

Garnish with lemon slices and chopped parsley if desired. Serve immediately.

Zusatztipps für die Zubereitung

For the most consistent results, ensure the chicken is pounded to an even 1/2-inch thickness. This prevents the smaller parts from drying out while the thicker parts cook. When preparing the sauce, sauté the garlic only until fragrant to keep the flavor bright and avoid any bitterness.

Varianten und Anpassungen

If you prefer a bit of heat, you can add a pinch of red pepper flakes to the lemon butter sauce while it simmers. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and ensure your chicken broth is certified gluten-free.

Serviervorschläge

This dish pairs beautifully with angel hair pasta, roasted potatoes, or a crisp green salad. To round out the meal, serve it alongside a glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, which complements the citrus notes perfectly.

Pinterest

With its vibrant citrus aroma and perfectly seasoned crust, this Lemon Parmesan Crusted Chicken is a dish that feels like a true celebration. Enjoy the bright flavors and the satisfying crunch of this Italian-American favorite at your next dinner.

Recipe FAQs

→ How do I get the parmesan crust to stick properly?

Pat the chicken completely dry before dipping. Let excess egg mixture drip off, then press the Parmesan-flour coating firmly onto the cutlets. This ensures even coverage and maximum crunch.

→ Can I make this dish ahead of time?

You can pound and coat the chicken up to 4 hours ahead, refrigerating until ready to cook. However, for the crispiest results, cook immediately before serving and sauce fresh.

→ What sides pair well with this chicken?

Angel hair pasta, roasted potatoes, or a crisp green salad work beautifully. The bright lemon sauce also complements steamed asparagus, green beans, or cauliflower.

→ How do I know when the chicken is done cooking?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. The coating should be golden brown and crispy, about 4-5 minutes per side.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. They may take slightly longer to cook through, and you'll want to pound them to even thickness for consistent results.