Parmesan Crusted Chicken
This crispy Parmesan Crusted Chicken is pan-fried to golden perfection and topped with a zesty lemon butter sauce. It’s rich, flavorful, and perfect for weeknight dinners or entertaining guests.
Ingredients
For the Chicken
- 1 1/2 lb chicken breast 2 large, patted dry
- 1 Tbsp olive oil
- 1 Tbsp parsley chopped (optional)
- 1/2 lemon sliced (optional garnish)
- Egg Mixture
- 2 large eggs
- 1 garlic clove minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Parmesan Breading
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
Lemon Butter Sauce
- 8 Tbsp unsalted butter
- 2 garlic cloves minced
- 1/4 cup lemon juice
Instructions
- Slice chicken lengthwise and pound to even thickness.
- Whisk egg mixture; mix Parmesan and flour in a second bowl.
- Dip chicken in egg, then in Parmesan mixture.
- Sauté chicken in oil 4–5 min per side until golden and cooked through.
- In another pan, melt butter and garlic, then add broth, lemon juice, and pepper.
- Simmer 2–3 minutes.
- See full steps with tips & photos → https://mischacrossing.com/parmesan-crusted-chicken/
Notes
- For crispier results, use finely grated Parmesan, not shredded.
- Serve over pasta, mashed potatoes, or a bed of greens.
- You can swap lemon juice for white wine or chicken broth in the sauce if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet for best texture.