Recipe by Pickleguy
This lemony skillet classic is fast, easy, flavorful, and delicious!
Top Review by Lisa Gay
Easy, very quick and very yummmmmmmmy! The only thing I did different was to use a combo of asiago, parmesan, and romano cheese instead of plain parmesan. But that's just personal preference. Oh...and one of them I double-dipped (once in the flour, then into the wet ingredients, then repeat the same process again) just to see which we liked better. Definetley the double-dipped one! This one's a keeper!
- 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
- 1⁄2 cup all-purpose flour
- 3 eggs
- 1⁄3 cup parmesan cheese, grated
- 1 tablespoon dried parsley
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon lemon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoons lemon juice (about 1 lemon)
Directions See How It's Made
- Place flour in a shallow bowl.
- Beat eggs, Parmesan, parsley, salt and peppers in another shallow bowl with a whisk or fork.
- Heat olive oil and butter in a large skillet over medium-high heat. Dredge chicken in flour to coat and shake off excess. Dip the chicken in the egg mixture, and let excess drip back into bowl, and then re-dredge in the flour. Add the chicken to skillet and cook until browned and cooked through. (apx. 3 minutes per side).
- Sprinkle lemon juice over chicken in skillet. Cook for about 1 minute longer.
- Serve immediately.
- TIPS: If you don't like to pound chicken breasts, use chicken tenders. They will cook in about the same amount of time as pounded breasts, and reduce the prep time. Also: If you like to give the presentation a little added elegance for a special occasion, just serve on a bed of green leaf lettuce or fresh parsley and top with thin lemon slices. Because we "eat with our eye's", first it makes the dish an instant hit that just gets better with each bite.