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Category: Main Dish
Prep Time: Cook Time: Total Time:
Makes four 2-3 oz. pieces
2 boneless, skinless chicken breast halves (6-8 oz each)
2 egg whites
2 teaspoon cornstarch
Juice of 1/2 lemon
1 cup panko bread crumbs (or make your own with crusty bread)
1 T. chopped fresh parsley
1/2 cup Parmesan cheese
1 t. kosher salt
1/4 t. ground black pepper
Prepare the two chicken breast by cutting each breast in half and then gently pounding the pieces to an even 1/2 thick.
Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish and set aside.
Combine bread crumbs, parsley, salt, pepper and parmesan cheese in a second wide shallow dish.
Coating the chicken: To coat, you need to dip the chicken into egg white mixture then roll into the crumb mixture. Pat crumbs on both sides of the chicken. Transfer the chicken to a baking sheet to dry for 20-30 minutes to set the crumbs.
Saute the chicken in olive oil in an ovenproof nonstick skillet until the chicken is golden and crisp on one side, and then carefully flip the pieces over and cook.
Transfer to a 450 oven to finish. Eight to ten more minutes.
To make this dish even better serve with this wonderful sage-butter sauce over the top:
Sage-Butter Sauce
3 T. shallot, minced Or 1 1/2 T minced onion
Add and reduce:
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
1 t. fresh lemon juice
Whisk in:
4 T. cold unsalted butter, cubed
Finish with:
1/2 t. dried sage, salt, white pepper, and a touch of cayenne.
You can make extra sauce to dip chicken in
adapted from recipes secrets
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Parmesan Crusted Chicken Breasts
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Makes four 2-3 oz. pieces
2 boneless, skinless chicken breast halves (6-8 oz each)
2 egg whites
2 teaspoon cornstarch
Juice of 1/2 lemon
1 cup panko bread crumbs (or make your own with crusty bread)
1 T. chopped fresh parsley
1/2 cup Parmesan cheese
1 t. kosher salt
1/4 t. ground black pepper
Prepare the two chicken breast by cutting each breast in half and then gently pounding the pieces to an even 1/2 thick.
Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish and set aside.
Combine bread crumbs, parsley, salt, pepper and parmesan cheese in a second wide shallow dish.
Coating the chicken: To coat, you need to dip the chicken into egg white mixture then roll into the crumb mixture. Pat crumbs on both sides of the chicken. Transfer the chicken to a baking sheet to dry for 20-30 minutes to set the crumbs.
Saute the chicken in olive oil in an ovenproof nonstick skillet until the chicken is golden and crisp on one side, and then carefully flip the pieces over and cook.
Transfer to a 450 oven to finish. Eight to ten more minutes.
To make this dish even better serve with this wonderful sage-butter sauce over the top:
Sage-Butter Sauce
3 T. shallot, minced Or 1 1/2 T minced onion
Add and reduce:
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
1 t. fresh lemon juice
Whisk in:
4 T. cold unsalted butter, cubed
Finish with:
1/2 t. dried sage, salt, white pepper, and a touch of cayenne.
You can make extra sauce to dip chicken in
adapted from recipes secrets
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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