Parmesan-Crusted Chicken

Updated at: Thu, 17 Aug 2023 13:53:51 GMT

Step 1

Trim the fat off the chicken, cut it into 4 equal pieces, pound both sides with the meat tenderizer (I like to cover it with plastic wrap first to prevent splattering), season with salt and pepper, and set aside.

Step 2

Lightly beat the egg in a shallow bowl.

Step 3

On a plate, combine the breadcrumbs and Parmesan and mix with a fork.

Step 4

Set aside a large clean plate for the chicken.

Step 5

Designate one hand as your "wet hand” (for the egg) and one as your dry hand” (for the breadcrumbs).

Step 6

Using your wet hand, coat a piece of chicken in the egg mixture, then drop it on top of the bread- crumb mixture.

Step 7

Using your dry hand, sprinkle some breadcrumbs on top of the chicken and flip over a few times, to coat it evenly.

Step 8

Place it on the plate and repeat to bread the rest of the chicken.

Step 9

it on the plate and repeat to

Step 10

Dredu the rest of the chicken.

Step 11

In a large sauté pan, melt a thin layer of butter (1 to 2 tablespoons, depending on the size of your pan) over medium-low heat.

Step 12

Add the chicken and cook (in batches, if necessary) until golden brown on both sides and cooked all the way through, 5 to 7 minutes on each side (turn the chicken very gently so as not to disturb the crust).

Step 13

Cut a piece down the middle to make sure it is fully cooked (no longer pink inside and transfer to a plate lined with paper towels.

Step 14

With the pan still over medium heat, melt another tablespoon butter.

Step 15

Add the shallot and cook until softened, 2 to 3 minutes.

Step 16

Pour in the wine and increase the heat to high.

Step 17

Cook for several minutes to reduce by half, then pour in the lemon juice and stir to combine.

Step 18

Drizzle the sauce over the chicken, sprinkle with the parsley, and

Step 19

serve.

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