Parmesan-Crusted Lemon Chicken

Parmesan-Crusted Lemon Chicken

Submitted by Laura Bergman


  • 1 1/2 lbs. chicken breast
  • 1 Tbsp. olive oil
  • 1 Tbsp. parsley to garnish optional
  • 1/2 lemon sliced for garnish optional
  • Egg mixture:
  • 2 large eggs
  • 1 garlic clove minced
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • Parmesan breading:
  • 1 cup Parmesan cheese grated
  • 3 Tbsp. all-purpose flour
  • 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


  • Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even thickness. Pat dry with paper towels. In a bowl, whisk ingredients for egg mixture. Dip chicken into egg mixture, then dredge in parmesan mixture. In a large skillet, heat enough oil to cover bottom of skillet. Once hot, add chicken and cook 4-5 minutes per side, or until crispy, golden, and cooked through to 165 degrees. Reduce heat if chicken browns too quickly. Meanwhile, in a separate saucepan, melt butter and garlic until fragrant. Add broth, lemon juice, and pepper. Allow sauce to cook for about 2 minutes. Pour sauce over cooked chicken, turning to coat. Garnish with lemon slices and chopped parsley, if desired.