Cuisine at Home Parmesan-Crusted Chicken
Possibly the best chicken I ever had. The coating of fresh bread crumbs (try ciabatta), lemon zest and parsley adds such a nice flavor! Serve with Sage-Butter Sauce.
- 2 boneless, skinless chicken breast halves
- 2 egg whites
- 2 tsp cornstarch
- Juice of 1/2 lemon
- 1 cup coarse dry bread crumbs (best if
- freshly made)
- 1 Tablespoon chopped fresh parsley
- 1/2 cup grated parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- Zest of 1 lemon, minced
- TO SAUTE CHICKEN:
- 3 Tablespoons olive oil
- (see directions for optional Sage-Butter Sauce)
Preheat oven to 450.
Prepare chicken breasts by pounding
Whisk egg whites, cornstarch, and lemon
juice in a pie plate.
Combine bread crumbs, parsley,
parmesan, salt, pepper, and zest in
another pie plate.
Dip chicken in egg mixture, then crust. Let rest on a rack 20-30 min.
Sauté chicken in oil in an ovenproof skillet over medium-high heat for about 3 minutes, until golden and crisp on one side. Carefully turn. Transfer the skillet to the oven to finish cooking. Roast chicken until done, about 8 more minutes.
Serve with Sage-Butter Sauce:
3 Tablespoons shallot, minced
½ cup dry white wine
½ cup heavy cream
½ cup chicken stock
1 tsp fresh lemon juice
4 Tablespoons cold unsalted butter, cubed
1-2 tsp fresh sage, minced
Salt, white pepper, cayenne to taste
Sauté shallot in butter in a small saucepan over medium heat, just until soft – 2-3 min. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 min. Whisk in butter, 1 Tbl at a time, stirring
constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm over very low heat until ready to serve.
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