Parmesan-Herb Crusted Chicken (with a Lemon Sauce)

Disclosure: This post may contain affiliate links.

These chicken breast strips or cutlets are simply spectacular. They’re crunchy on the outside, the meat inside is moist and tender, and the flavor is phenomenal.
They really are a must try and because of how easy they are to make, they’re a great weeknight meal idea that can be paired with just about anything. As a matter of fact, I’m going to go ahead and list some pairing ideas at the end of this post…

💕 But before we get to them, here’s why you’re going to love this recipe:

• It’s easy to make.
• It uses wholesome, clean eating ingredients.
• It produces an enviably flavorful herbed cutlet that is moist and tender.
• The crunch of the crust is phenomenal and holds up well to being reheated.
• It doesn’t require deep frying (I actually recommend against that).
• It can even be made in an airfryer if you like.
• You can create an amazing sauce in the same pan (using any little leftover bits that are stuck to the pan) with a few extra ingredients.
• It can be paired and served with a wide variety of sides!
• In terms of “fried chicken” this is honestly a pretty healthy recipe!

---

Now, to make this recipe you’re going to need the following ingredients:

For the Chicken:

• Chicken breast: boneless, skinless and cut into strips or cutlets.
• White whole wheat flour (with 1 tbsp set aside for the lemon sauce): or you can also use whole wheat pastry flour.
• Parmesan Cheese: or any other hard salty cheese such as asiago or even a pecorino romano. Freshly shredded is always best. I recommend against using any other kind of cheese (soft, semi-soft cheeses or any artificial or powdered cheeses) as they will either melt or burn and your crust won’t form.
• Freshly chopped parsley: Italian or curly leaf, you’ll want to mince it up into fine bits.
• Salt: I’m using my favorite Himalayan Pink salt but you can also use a sea salt of your choosing.
• Black Pepper: Fresh ground or pre-ground, you can’t go wrong with this wonderfully earthy, piney spice.
• Garlic: use fresh cloves that are finely minced.
• Hot Sauce: this is optional but if you happen to have some on hand you’ll need just a little dash.
• Freshly squeezed lemon juice (with 1-2 tbsp reserved for the lemon sauce):
• Eggs: I’m using whole large eggs. You may need more (or less) depending on the amount of chicken you have to bread.
• Extra light olive oil: You’ll only need a bit to shallow fry your chicken in. You can also use any neutral oil of your choosing (just be sure it’s clean label)

And for our Lemony Gravy Sauce:

• A pat of butter
• Some chicken (bone) broth and
• The reserved 1 tbsp of flour and 1-2 tbsp of lemon juice (listed above)

---

Now, here’s how to make these wonderfully herbaceous crusted Parmesan cutlets:

In one bowl we’ll combine our the eggs, garlic, lemon juice and hot sauce and whisk them together until fully combined.
In another bowl we’ll mix together the white whole wheat flour, Parmesan cheese, parsley, salt, and pepper.

With our “station” consisting of our cut chicken pieces, our wet mix and our dry mix, set up, we’ll proceed to bread our chicken by coating the chicken pieces…

• first in the flour mixture,
• then in the egg mixture, and
• finally back into the flour mixture.

Once you coat each piece, set it aside onto a plate and allow them to “rest” for a few minutes so that the flour can adhere to the chicken better.

In a large skillet, add a couple tablespoons of oil. Use just enough to cover the bottom of your pan. Once the oil is hot we’re going to gently place the chicken into our oiled skillet, being careful to not overcrowd the pan and to not have the oil splash. Work in batches if you have to. After the chicken turns a lovely golden brown on the underside flip them and brown the other side (it takes about 2-4 minutes on a med heat setting). Once our chicken is done, and they’ve been placed on a paper towel lined plate we’re going to make the sauce.

To do so we’ll need our chicken bone broth, butter, reserved flour and reserved lemon juice.

Using the same pan that has the leftover oil and drippings from our freshly fried chicken cutlets, we’re going to drop the heat to low and add the butter (top left). Once the butter is melted we’ll add the flour and incorporate it into the oil and butter (top right). Allow the flour to cook (on low) for a couple minutes, being sure to keep it moving so that it doesn’t burn (bottom left). Finally, we’ll add in the chicken (bone) broth and the lemon juice and whisk to ensure that the sauce is smooth and lump free (bottom right).

All that’s left to do is to plate your crunchy, golden bites of heaven and serve with whatever side you so desire. Speaking of which…

If you’re looking for side dish inspiration to accompany this recipe try any of the following:

• Dunk your crunchy chicken strips in some ketchup and enjoy them with a side of French Fries (a guaranteed winner with the little ones!)
• Ultra-easy Smoked Gouda Mac and Cheese (seen in the picture above).
• Soft and Fluffy Whole Wheat Flour Tortillas paired with a drizzle of Mayonnaise, shredded cheese and lettuce (pictured above).
• Simple Coconut Saffron Rice.
• Roasted Garlic Parmesan Mashed Potatoes.
• Or some Simply Delicious Cauliflower Mash if you’re watching your carb count.
• Clean Eat Parmesan Creamed Spinach.
• Honey-Glazed Carrots.
• The Best Ever Green Beans.
• Broccoli Salad With Dressing – A Perfect Summer Side.
• Or add it to a Cobb Salad or Caesar Salad.

Did you try this recipe? What did you think of it? Let us know by leaving a comment and rating below or by connecting with us (@kitrusycleaneat and #kitrusy) and don’t forget to show off your pics and tag us so we can celebrate your delectable creations together! 🥳