Parmesan-Herb Crusted Chicken (with a Lemon Sauce)
This wonderfully herbaceous Parmesan-crusted chicken is crunchy on the outside and moist and tender on the inside. Perfectly balanced flavors make this dish versatile with any side of your choosing.
Servings: 6
Calories: 327kcal
Ingredients
For the Chicken:
- 1½ lb chicken breast boneless, skinless
- 1/2 cup white whole wheat flour
- 1/2 cup Parmesan cheese (finely chopped or shredded)
- 1/4 cup fresh parsley (minced)
- 1/2 tsp Himalayan salt
- 1/2 tsp ground black pepper
- 2 large eggs
- 4 tbsp fresh lemon juice
- 2 cloves garlic (minced)
- 1/2 tsp hot sauce (optional)
- 1/4 cup extra light olive oil
For the Lemon Sauce:
- 1 tbsp salted butter
- 1 tbsp white whole wheat flour
- 1/2 cup chicken bone broth
- 2 tbsp lemon juice
Instructions
For the Chicken:
- Cut the chicken to 1/2-inch thick strips and pieces.
- In a large bowl, whisk together the eggs, minced garlic, hot sauce, and 4 tablespoons of lemon juice.
- In another bowl, combine the 1/2 cup of white whole wheat flour with the Parmesan cheese, fresh minced parsley and salt.
- Coat each piece of chicken first in the flour mixture then in the egg mixture and finally in the flour mixture once again. Set each piece aside on a plate.
- Add 2-3 tbsp of oil to a large skillet (just enough to cover the bottom) and set the heat to medium-high. Once the oil is hot (but not smoking) add the coated chicken pieces and allow them to brown on each side for 2-4 minutes before turning and browning on the other side. Remove from the skillet and set onto a paper towel lined plate.
For the Lemon Sauce:
- Once all pieces of chicken are cooked, set the stove-top heat to low and add the butter to the pan with the oil and drippings. Once the butter has melted, add the tablespoon of white whole wheat flour and allow it to absorb all the fat. Once the flour has cooked (about a minute) add the chicken bone broth and stir briskly to prevent any lumps from forming. Set the heat to med-low and add in 2 tbsp of lemon juice and continue whisking and stirring until the sauce has thickened. Pour the sauce into a bowl or gravy boat.
- Serve the chicken with the gravy. Store any leftovers in an airtight container for up to five days in the refrigerator.
Notes
- If frying in batches, be sure to replenish the oil in the pan between batches to ensure that the chicken doesn't stick.
- To preserve the crunch of the chicken, do not add the sauce prior to serving.
- Use real Parmesan cheese, not the powdery bottled version of it.
Nutrition
Calories: 327kcal | Carbohydrates: 10g | Protein: 31g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 582mg | Potassium: 501mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 12mg | Calcium: 126mg | Iron: 1mg