Panko Parmesan Crusted Lemon Chicken

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 cloves Garlic
  • 3 Lemons

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Dijon mustard

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 tsp Kosher salt
  • 1/4 tsp Pepper, freshly ground

• Oils & Vinegars

  • 3/8 cup Olive oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 2 1/4 cups Parmesan cheese

Found on queenofmykitchen.com

Ingredients

• 4 boneless, skinless, chicken breasts, about 3 lbs. total
• 2 eggs
• ¼ cup Dijon mustard
• 3 lemons
• ¼ cup +2 tablespoons olive oil
• 2 cloves minced garlic
• ½ teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 2¼ cups finely grated parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons butter

Directions

• Place each chicken breast on a cutting board and hold it flat with the palm of your non-knife hand. Using a sharp knife (preferably a fillet knife) slice the chicken breast horizontally into two even pieces. You’ll end up with a total of 8 chicken cutlets. (see notes below)
• Juice and zest one lemon. In a large shallow dish whisk together the eggs, Dijon mustard, lemon juice, zest, ¼ cup olive oil, garlic, Italian seasoning, salt, and pepper. Lay the chicken cutlets in the baking dish and coat each with the egg mixture. Give each cutlet a few pokes/punctures with a fork to allow the seasonings in the egg mixture to better permeate the meat. Let marinate in the refrigerator for a few hours or overnight.
• Combine the parmesan cheese and panko breadcrumbs in another large shallow dish. Melt 2 teaspoons of butter along with 2 teaspoons of olive oil in a large non-stick skillet over medium high heat. One by one lay the chicken cutlets in the parmesan/panko mixture. Spoon the parmesan/panko crumbs over the top and press the mixture firmly into each cutlet with the back of the spoon. Lift the cutlet out of the dish with a fork and gently shake off the excess panko/parmesan before placing in the hot skillet.
• Cook 3 breaded cutlets at a time for 4-5 minutes per side until golden brown and crispy. Repeat with remaining cutlets. Cut the lemons into wedges and serve with the cutlets.

Nutrition