Crispy Parmesan Crusted Chicken

"Originally from Cuisine magazine, here is a wonderful way to prepare otherwise boring boneless, skinless chicken breasts. The crust on this chicken is delicious and the sage-butter sauce is divine! Excellent served with roasted new potatoes. Don't be intimidated by the number of ingredients or steps - it truly is simple to prepare. Prep time includes "resting" time for the crust."
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by gailanng photo by gailanng
photo by Sharlene~W photo by Sharlene~W
Ready In:




  • For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
  • Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
  • Set aside.
  • Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
  • Individually dip chicken brests first in egg mixture, then in crumbs.
  • Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
  • Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
  • After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
  • Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
  • Roast chicken until done, about 8 more minutes.
  • While chicken is roasting, prepare sauce.
  • For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
  • Add wine, cream, broth, and remaining lemon juice.
  • Simmer until reduced by half, 8-10 minutes.
  • Whisk in remaining butter, one tablespoon at a time, stirring constantly.
  • Add sage and seasonings.
  • Place roasted chicken on a plate and top with sauce.

Questions & Replies

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  1. This chicken was excellent! I added more cayenne to make it a bit hotter. Very good!
  2. I only made the chicken without the sauce this time, but I still think this is a 5 star recipe. Very tender and tasty. I made 8 chicken breast halves, so doubled the recipe for the crust. This wouldn't have been necessary -- I ended up throwing away a lot of the egg mixture and the crumb mixture.
  3. I have made this chicken without the sauce before and it is OUTSTANDING! A beautiful lemon flavour and a crispy coating without a lot of fat! Today, I decided to add the sauce. I couldn't quite justify all the fat, so I used half-and-half instead of cream and didn't add the extra butter. I reduced by simmering and then thickened with cornstarch. It was an extra layer of flavour which added to the already wonderful chicken. For a really special occasion, I might make the sauce as posted, and it would be wonderful, I'm sure. However, the lower-fat version was very delicious. Thank you, Miss Gracie, for a chicken recipe that I will use again and again!
  4. Yum yummy.
  5. Very good chicken, and I really liked the sauce. My daughter passed on the suace, but my husband tried some and liked it too. I just have one question - in the sauce ingredients, lemon is not listed, but then you are supposed to add the lemon. I just squeezed in the other half of the lemon from the egg mixture - hope that was right. I also think this chicken could stand alone without the sauce - very,very tasty. I served it with long-grain and wild rice and frozen sweet corn. A real keeper! Thanks!


  1. This is fantastic!! It is well worth the effort it takes to make. I use a chicken base instead of broth to reduce the reducing time on the sauce. It usually takes longer than the 8-10 minutes so this saves 1/2 cup of liquid if I just add the 1/2 tsp of paste.
  2. Very easy, very good! I used Chicken tenders instead of breast, and when it came time to put all the breadcrumb mixture together I placed everything in a large zip lock bag. Once dipping in the egg mixture I tossed the tenders in the ziplock bag, coated them well and placed them on the rack to "dry". This worked very well - clean up was a breeze. I'll be using the left over tenders (I made more on purpose) to make wraps with flour tortillas for the Buc's football game. BDavis - Hudson Fl
  3. I substituted feta cheese for the parmesan--- it was wonderful!
  4. A tasty and different way to prepare chicken. I scaled this down for two people and made a few minor changes. I used one whole egg thinned down with a little milk for the dipping mixture and didnt let the chicken rest before sauting. By the time the chicken was golden on the outside, it was done on the inside, so I skipped baking it and just kept it warm in the oven. The sauce came together beautifully, but next time I think I will use all chicken broth instead of white wine, but thats just a personal taste preference. Ill be making this dish again!



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