I somehow got fixated on lemons today, so it’s fitting to end with another of my all-time favorite tangy recipes. In case you missed them, the other two were: “Chinese” Lemon Chicken and American “Roasted Lemon Chicken.”
Chicken Parmesan with Lemon
4 small or 2 large boneless, skinless chicken breasts
2cups bread crumbs
1/2 finely grated parmesan
5 tbsp. olive oil
2 lemons, halved
2 tbsp. cream or milk
flour–for dusting chicken
1-2 eggs
2 tbsp. butter
spring onions/chives/or parsley for garnish
If chicken breasts are large, filet in half. You want to start with filets about 1/2 inch thick. Do not pound; it only toughens the meat. In shallow bowl, lightly beat eggs; add cream and 1 tbsp. olive oil, beating again lightly. Mix bread crumbs and parmesan together and place on cutting board. Dust breasts in flour, pat off excess, dip into egg mixture, then place on bread crumbs. Cover with crumbs and press hard with palm. Turn over, repeat process several times. By now your filets (or small chicken breasts) should be about 1/4 inch thick–any thicker and you’ll have to fry them too long, which will damage or burn the breading in order to get the meat done. Place breaded breasts on paper bag.
Heat remaining olive oil in large saute pan over medium heat. Add butter, then add chicken as soon as butter stops bubbling. Fry until golden brown, about 4-6 minutes, then flip. Wait 1-2 minutes for bottom to seal, then drizzle lemon juice over breasts. Continue to cook until golden brown, remove and drain on paper towel or bag. Garnish and serve.
You can use this recipe with pork loins or veal cutlets, too.
[Note: most "traditional" chicken parmesan is served with marinara sauce and mozzarella on top and then flash broiled. This is my personal take on this dish; I prefer the simplicity and the tang of the lemon. If you give it a try, let me know whether it suited your taste buds.]
