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Parmesan Crusted Chicken

Our marinated chicken breasts coated with Parmesan cheese and crunchy Panko bread crumbs, lightly pounded and pan fried to a golden brown.

Ingredients

  • 2 c. chicken broth
  • 1 t. salt
  • 4 large skinless chicken breasts
  • 4 eggs
  • 1/2 c. flour
  • 1 c. panko bread crumbs
  • 1 c. shredded parmesan cheese
  • 1/2 t. salt
  • 1/2 t. ground black pepper
  • Lemon Chardonnay Butter Sauce:
  • 1/4 c. salted butter
  • 1/4 c. chardonnay wine
  • 2 T. lemon juice
  • 3/4 t. sugar
  • pinch of salt
  • 1 1/3 c. heavy cream
  • light olive oil
  • 4 t. chopped sun dried tomatoes

Directions

  1. Make a brine for the chicken by dissolving the salt in the chicken broth. Pound chicken to 1/2 inch thick and add to the brine. Cover and chill for 2-3 hours.
  2. When the chicken has marinated, remove and dry. Beat eggs in a bowl and put flour on a plate. Combine panko, parmesan cheese, salt, and pepper in another bowl. Bread chicken by dipping in flour, then egg, then parmesan mixture. Let the filets rest on a plate in the refrigerator while you prepare the chardonnay butter sauce.
  3. Melt butter in a saucepan over medium heat. Add wine, and simmer for 1 minute. Stir in lemon juice, sugar, and salt and then add the cream. Simmer over low heat for 10-12 minutes until thicker.
  4. Add enough oil to cover the bottom of a large pan and heat until hot. Saute each chicken fillet in the oil for 4-5 minutes per side until brown. Serve with sauce drizzled over the breast. Pile a tablespoon of parmesan cheese over the chicken followed by minced sun-dried tomatoes.