Parmesan-crusted Chicken

By dbfv101

Ingredients

• Whisk for Dipping Mixture:
• 2 boneless, skinless chicken breast halves
• 2 egg whites
• 2 t. cornstarch
• Juice of 1/2 lemon
• Combine for Crusting Mixture:
• 1 cup coarse bread crumbs (to dry, bake at 200� 10 - 15 min.)
• 1/2 cup Parmesan cheese, grated
• 1 T. chopped fresh parsley
• 1 t. kosher salt
• 1/4 t. ground black pepper
• Zest of one lemon, minced

Details

Adapted from cuisineathome.com

Preparation

Step 1

Saute Chicken In: 3 T. olive oil
Dipping and Crusting Chicken
Pat crumbs onto both sides of the chicken breasts - it's okay if some crumbs fall off. Rest at room temperature on a rack for 20 - 30 minutes.

Preheat oven to 450�.
Prepare chicken breasts. Cut in half lengthwise, then pound between plastic until 1/2" thick.
Whisk egg whites, cornstarch, and lemon juice in a shallow dish for the dipping mixture; set aside.
Combine ingredients for crusting mixture in a wide, shallow dish. Crust prepared chicken by dipping both sides first in the dipping mixture, then in the crusting mixture. Transfer the crusted chicken to a rack set over a baking sheet. Air-dry chicken 20 - 30 minutes to help set the crumbs.
Saute the chicken in a large, nonstick, ovenproof skillet over medium-high heat. Cook until golden and crisp on one side. Flip the chicken, then transfer pan to preheated oven to finish cooking, 8 - 10 minutes.

Sauteing
Saute chicken until golden, about 3 mintues. Carefully flip the chicken (use your hand to help guide it). Then transfer the pan to the oven.

Say "no" to bland chicken! This Parmesan crust has flavor written all over it.