Lemon Parmesan Chicken

Grated parmesan breathes new life into plain breaded chicken and marinating the meat in lemon juice and seasonings before it is coated adds depth to the flavorful dish. Although the recipe takes cues from a traditional chicken parmesan recipe, the lemon parmesan is served on its own or over pasta rather than topping the chicken with tomato sauce.


Thin tenderloins or skinless breasts that have been pounded into thin strips, cut down on the baking time and the amount of fat in the dish. Instead of frying the chicken with excess oil or butter, the meat is briefly cooked on both sides to seal in moisture, before it is slowly baked to create a golden, crunchy crust. A short marinade saturates the meat with moisture and citrus flavor, which adds a surprising zip to the dish.

The result is a crispy outside and a flavorful, moist inside.
Serve the dish with a cheesy risotto for a change in your normal routine. Risotto is a traditional Italian dish made from small grains of Arborio rice that are cooked with broth and added ingredients, such as fontina cheese. The two dishes complement each other for a hearty meal.

 

 

 

 

Lemon Parmesan Chicken Ingredients:

  • 6 chicken breasts or 2-1/4 lb. chicken tenderloins
    9 tbsp. fresh lemon juice
    3 eggs
    Zest of 2 lemons
    2 cups grated parmesan cheese
    2 ½ cups Italian-style bread crumbs
    2 tablespoons olive oil

 

Lemon Parmesan Chicken Preparation:

Rinse the meat under cold, running water and pat the pieces dry with a paper towel. If using breasts, place them one at a time between two sheets of plastic wrap or wax paper and pound with the smooth side of a meat tenderizer until the piece is 1/4- to 1/2-inch thick. Place the poultry into a shallow baking dish and pour 4 tablespoons of the lemon juice over the top.

Flip over the chicken to coat both sides. Allow the meat to sit for about 10 minutes while you prepare the rest of the ingredients.


Combine the remaining 5 tablespoons of lemon juice with the three eggs in a shallow dish. Whisk them together until fully incorporated. Mix the lemon zest and grated parmesan in another bowl, and set it aside. Pour the bread crumbs into a third dish, and set it aside.


Preheat the oven to 375 degrees. Heat the oil in a pan over medium heat. Spray a baking dish with cooking oil or rub butter along the surface to grease.
Take one piece of chicken and dip it into the egg mixture to coat. Then dip it into the cheese mixture, and finish by coating the chicken with the bread crumbs. Place the chicken in the pan, and repeat with the other pieces.
Lightly brown the meat on both sides, before transfer

ring the pieces to the baking sheet. Sprinkle any remaining cheese and bread crumb mixture over the top of the chicken. Drizzle the top with a small amount of olive oil to help with browning and bake for about 30 minutes. Serve over pasta or with risotto.
(Serves 6)

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