Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

City Fried Chicken




Source of Recipe


Ezine


List of Ingredients




1 # boneless, skinless chicken breast, cut into 8 pieces and lightly pounded
Coarse salt and cracked black pepper
2 egg whites, beaten
2 T grated Parmesan
1/4 C chopped parsley
1 T finely grated lemon zest
1 C all-purpose flour, for dusting
2 t extra-virgin olive oil
1 lemon, cut into 8 wedges


Recipe



Season chicken generously with salt and pepper on both sides. Place egg whites in a shallow dish or plate. Whisk in cheese, parsley, and lemon zest.
Dredge each chicken piece through the egg mixture, shaking off excess, and set in flour. Shake the plate so chicken pieces get coated, turn chicken over and repeat.
Shake off all of the excess flour. Lay on a cookie sheet lined with parchment and set next to stove.

Heat oil in a 12-inch non-stick pan over medium high heat. When hot but not smoking, add chicken and cook, turning once, until golden and cooked through, about 2 minutes per side. Serve with lemon wedges