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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.

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Rate this recipe 3.5/5 (13 Votes)


  • 2 boneless, skinless chicken breast halves
  • 2 egg whites
  • 2 tsp cornstarch
  • Juice of 1/2 lemon
  • CRUST:
  • 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
  • 3 Tablespoons olive oil
  • (see directions for optional Sage-Butter Sauce)


Servings 4


Step 1

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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