Ingredients:

  • Boneless, Skinless Chicken Breasts (about 6 oz each)
  • /2 cup All-Purpose Flour
  • teaspoon Kosher Salt (for dredge)
  • /2 teaspoon Black Pepper, freshly ground (for dredge)
  • cup Panko Breadcrumbs
  • cup Grated Parmesan Cheese (freshly grated)
  • tablespoon Dried Parsley (for crust)
  • teaspoon Garlic Powder
  • Large Eggs, lightly beaten
  • tablespoons Olive Oil or Vegetable Oil
  • tablespoons Unsalted Butter, softened
  • tablespoon Fresh Lemon Juice
  • tablespoon Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Prepare the chicken: Slice the chicken breasts horizontally to create 8 thinner cutlets, or butterfly and pound all 4 breasts to an even 1/2-inch thickness. Season lightly with salt and pepper.
  2. Set up the dredging station in three shallow dishes: Dish 1: Flour seasoned with salt and pepper. Dish 2: Lightly whisked eggs. Dish 3: Combine Panko, grated Parmesan, dried parsley, and garlic powder. Mix thoroughly.
  3. Coat the chicken: Dredge each chicken piece sequentially: 1) Flour (shake off excess), 2) Egg (let excess drip off), 3) Parmesan Mixture (press firmly so the crust adheres well). Place coated pieces on a clean plate.
  4. Preheat & Sear: Preheat your oven to 400°F (200°C). Heat oil in a large, heavy-bottomed skillet over medium-high heat. Sear the crusted chicken for 2–3 minutes per side until the crust is golden brown. Do not cook through entirely.
  5. Finish in Oven: Transfer the seared chicken pieces to a baking sheet lined with parchment paper. Bake for 10–14 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Make the Lemon Butter: While the chicken bakes, melt the butter in a small saucepan or microwave. Stir in the fresh lemon juice and fresh parsley. Keep warm.
  7. Serve: Remove the Parmesan Crusted Chicken from the oven. Let it rest for 2 minutes, then plate immediately. Drizzle generously with the warm Lemon Herb Butter.