Best 8 Parmesan Panko Crusted Chicken With Lemon Butter S Recipes

PANKO CRUSTED CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Place the egg in a dish.
• In another dish place the flour, salt and pepper.
• In one last dish place the panko, lemon zest and parmesan cheese.
• Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
• Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
• Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
• Dredge the chicken in the flour mixture, then egg and lastly the panko.
• Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
• Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
• As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
• Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
• Quickly add the white wine and then the heavy cream.
• Season with salt and pepper.
• Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
• Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
• Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.

PAN FRIED LEMON-PARMESAN CRUSTED CHICKEN

Steps:

• Combine the lemon juice, ¾ cup olive oil, and ½ teaspoon each of salt and black pepper. Set aside.
• Slice the chicken breast against the grain, into 1" thick slices, then pound each peice thin under plastic wrap. Cover and set in fridge.
• Combine grated parmesan, panko, and 1 tablespoon each of dried basil, dried oregano, and paprika on a large plate.
• Combine the eggs and water on another large plate until very smooth.
• Combine the flour and remaining spices on another plate.
• Heat up 2 T olive oil in a large skillet over medium heat.
• Dredge the chicken in flour, then egg mix, then the breadcrumb mix. Cook for about 2 minutes per side or until golden and cooked through. Add new oil to the pan as needed.
• Serve the chicken on a bed of greens with shaved parmesan and lemon dressing.

BAKED PANKO CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
• Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
• Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
• Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

PARMESAN-CRUSTED LEMON-PEPPER CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
• Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
• Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
• Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

CRISPY PARMESAN ROAST CHICKEN WITH LEMON

Steps:

• Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
• Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
• Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
• Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

PARMESAN & PANKO CRUSTED CHICKEN

Steps:

• Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
• In a separate bowl add mayonaise.
• Spread mayonaise on chicken then dredge chicken in crumb mixture
• Spray a baking sheet with cooking spray
• Bake at 450º F for 20 mins or until thoroughly cooked.

PARMESAN CRUSTED CHICKEN WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Season your chicken pieces with garlic powder, onion powder and salt to taste - both sides.
• In a small bowl, mix the eggs, Italian seasoning and salt and pepper to taste.
• In a medium container mix the grated parmesan and flour with a fork.
• Dredge the chicken in the egg, allowing the excess to drip off. Dredge in parmesan mixture.
• Heat the oil in a large skillet, once hot, cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reads 165 F.
• In a small pan, melt the butter and then mix in the minced garlic, lemon juice, broth and pepper. Heat everything through and top your chicken. Garnish with fresh parsley and lemon slices.

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS

Steps:

• Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
• Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
• Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
• Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
• Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.