I am a firm believer that lemon makes 96% of things better and this chicken is no exception. Making me wish for summer days when paired with my easy lemon orzo?? Its a win win.
INGREDIENTS
3 small chicken breasts, pounded thin
1 tsp salt
1/2 tsp pepper
1/4 cup cornstarch
2 cups panko
2 tbsp parsley
1/4 cup parmesan, grated
zest of 1 lemon
1 egg
1 tbsp cream
1/4 cup avocado oil
1) sprinkle chicken with salt, pepper and cornstarch on both sides.
2) in a shallow bowl whisk together egg and cream. In a separate shallow bowl combine panko, lemon zest, Parmesan, parsley.
3) dredge chicken in egg mixture and then in panko mixture, patting panko on to make stock.
4) add oil to a cast iron on medium heat, once warm add chicken to pan and cook until golden on both sides and internal temperature reaches 165F.
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