Parmesan Crusted Chicken



-probably the most flavorful, versatile way to prepare boneless, skinless chicken breasts

2 boneless, skinless chicken breast halves, trimmed of all fat & cartilage and then cut in half lengthwise, making 4 cutlets.
2 egg whites
2 tsp cornstarch
Juice of ½ lemon
1 cup coarse dry bread crumbs made from day old French or Italian bread
1 Tablespoon chopped fresh flat-leaf parsley
½ cup grated parmesan cheese
1 tsp sea salt
¼ tsp coarse ground black pepper
Zest of 1 lemon, finely minced
3 Tablespoons olive oil

Preheat oven to 450.
Whisk egg whites, cornstarch, and lemon juice in a bowl. Combine bread crumbs, parsley, parmesan, salt, pepper, and zest on a plate.
Dip chicken in egg mixture, then into the bread crumb mixture. Let rest on a rack for 30 minutes (important not to skip this step).
Sauté chicken in oil in an skillet over medium-high heat for about 3 minutes, until golden and crisp on one side. Carefully transfer chicken to a baking dish, browned crust up, to the oven to finish cooking. Roast chicken until done, about 8 more minutes.

NOTE:  Leftovers make a great lunch the next day…
-A quick Chicken Parmesan panini.  Place crusted chicken in a Ciabiatta or other hearty bread roll, topped with marinara sauce and a slice of mozzarella cheese. Either toast on a panini grill or place on a preheated skillet on medium heat and then press down on the top of the sandwich with a smaller skillet until bread is toasted, carefully flip and repeat; when bread is toasty on both sides, eat…YUM

OR for a healthier lunch…
-Leftover crusted chicken is excellent cold from the fridge (or heated if you prefer) on a kaiser roll topped with lettuce and tomato.  If you want to throw calories out the window, mix some siriachi sauce with mayo to make a great Cajun Aioli to spread on the insides of your sandwich roll:)



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