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PARMESAN CRUSTED CHICKEN

Source of Recipe

cuisines at home
Prepare: 2 boneless chicken breasts by trimming excess fat and slicing breast half lengthwise down the center, then pound lightly to flatten.

Blend: 2 egg whites, 2 tsp. cornstarch, juice of half lemon.

Combine: 1 cup coarse, dry breadcrumbs, 1 Tbsp. chopped fresh parsley, 1 tsp. kosher salt, 1/4 tsp. ground black pepper, zest of 1 lemon grated or minced, 1/2 cup fresh grated Parmesan cheese.

Preheat oven to 450.

Dip both sides of chicken in egg white mixture. Transfer to the crumb mixture and pat crumbs onto both sides of chicken. Let air dry on a rack for about 20-30 minutes.

Saute chicken in 3 Tbsp. olive oil in a large, non-stick, ovenproof skillet over medium-high heat for about 3 minutes or til golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Roast chicken til done about 8-10 minutes.

You can serve with the Sage-Butter sauce as recommended and I too would recommend it.

SAGE-BUTTER SAUCE

Saute: 3 Tbsp. minced shallots in 1 Tbsp. butter.

Add and reduce: 1/2 cup dry white wine, 1/2 cup heavy cream, 1/2 cup low sodium chicken broth, 1 tsp, fresh lemon juice.

Whisk in: 4 Tbsp. (1/2 stick) cold butter, cubed.

Finish with: 2 tsp. minced fresh sage (use fresh sage do not use dried for this), salt white pepper and cayenne to taste.

NOTES: You can use black pepper if you don't have white, the white pepper is strictly for looks so you don't see the speckles of black. This dish is so good you won't even notice the speckles. LOL
I use a cast iron skillet and it does a geat job on this dish. Let us know how you like it.