There are so many reasons you should make Panko Parmesan Crusted Lemon Chicken. First, everybody loves it – this dish always gets rave reviews. It’s lemony but not overly so, and the panko breadcrumbs (Japanese style breadcrumbs) produce a golden brown crispy crust on thin cutlets that have been infused with delicious seasonings. Panko Parmesan Crusted Lemon Chicken is pan fried quickly so it stays juicy and tastes light yet satisfying. Aside from being absolutely delicious it has a lot of other things going for it. It’s versatile, freezes well, and tastes great hot or cold. You can serve it as is with a squeeze of lemon juice, use it to make chicken ceasar salad and chicken parmesan, or put it between two slices of bread with the condiment(s) of your choice to make a sandwich.
Panko Parmesan Crusted Lemon Chicken
Ingredients
- 4 boneless, skinless, chicken breasts, about 3 lbs. total
- 2 eggs
- ¼ cup Dijon mustard
- 3 lemons
- ¼ cup +2 tablespoons olive oil
- 2 cloves minced garlic
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 2¼ cups finely grated parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons butter
Instructions
Full Recipes>>Panko Parmesan Crusted Lemon Chicken
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