Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, whisk together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
5. Dredge each chicken breast in the flour mixture, shaking off any excess.
6. Dip the chicken in the beaten eggs, then coat in the breadcrumb mixture, pressing the crumbs onto the chicken to adhere.
7. Melt the butter in a large skillet over medium heat. Cook until the butter turns a light brown color and smells nutty, about 3-4 minutes.
8. Add the chicken to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
9. Transfer the chicken to the prepared baking sheet and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
10. In a small bowl, whisk together the lemon juice and chopped parsley.
11. Drizzle the lemon-parsley mixture over the chicken before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 375°F (190°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 530
Fat: 33g
Saturated Fat: 19g
Cholesterol: 230mg
Sodium: 790mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 1g
Protein: 38g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or tenders.
- Instead of panko breadcrumbs, you can use regular breadcrumbs.
- Instead of Parmesan cheese, you can use any other hard cheese, such as Romano or Asiago.
Variations:
- Add some garlic powder or dried herbs to the breadcrumb mixture for extra flavor.
- Use almond flour instead of all-purpose flour for a gluten-free version.
- Serve the chicken with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure the butter is melted and browned before adding the chicken to the skillet.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for a few minutes before slicing and serving.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, salad, or mashed potatoes.
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the chicken, try pressing the crumbs onto the chicken more firmly.
- If the chicken is browning too quickly in the skillet, reduce the heat to medium-low.
Food safety advice:
Make sure the internal temperature of the chicken reaches 165°F (74°C) before serving.
Food history:
Beurre noisette is a French term for brown butter, which is made by cooking butter until it turns a light brown color and has a nutty aroma. Parmesan cheese is a hard, Italian cheese that is commonly used in pasta dishes and as a topping for salads and soups.
Flavor profiles:
This dish has a crispy, golden-brown crust with a nutty, buttery flavor from the beurre noisette and a salty, savory flavor from the Parmesan cheese.
Serving suggestions:
Serve the chicken hot with a side of roasted vegetables or a salad for a delicious and satisfying meal.
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Region: French