For the CHICKEN
1 1/2 lb chicken breast or small thigh pieces 1 Tbsp olive oil to sautee 1 Tbsp parsley to garnish (optional) 1/2 lemon sliced for garnish (optional)
For the EGG MIXTURE
2 large eggs 1 garlic clove minced 1/2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp ground black pepper
For the PARMESAN BREADING MIXTURE
1 cup Parmesan cheese grated 3 Tbsp all-purpose flour
For the LEMON BUTTER SAUCE
8 Tbsp butter 2 garlic cloves minced 1/4 cup lemon juice 1/4 cup chicken broth 1/4 tsp ground black pepper salt to taste
1. Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, and then into the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
3. In a large pan, heat enough oil to cover the bottom of the pan. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through. (Reduce the heat if chicken browns too quickly.)
4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice, and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
Serve with your favorite sides, I like to serve it with Asparagus or creamy Mash.
TRIED THIS RECIPE?