Crispy Parmesan-Crusted Lemon Chicken Recipe From Naomi Judd's Cookbook by Donna John

Poultry Dinner
2 years ago

Crispy Parmesan-Crusted Lemon Chicken Recipe From Naomi Judd's Cookbook

This is the third recipe I've cooked from Naomi's Judd's cookbook, Naomi's Home Companion. Her easy onionelles were addictive, her lemon pie recipe was one of the best I've eaten (besides my grandma's lemon pie, of course) and her lemon chicken is also a keeper. It's crispy, lemony and super simple to make.

Serve this easy chicken recipe with a vegetable or your favorite side dish. I served it with marinated roasted brussels sprouts and boiled tiny potatoes.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 


  • 4 boneless, skinless chicken breast halves,
  • 5 tablespoons fresh lemon juice
  • 2 eggs
  • 1 1/4 cups dry breadcrumbs (I used panko)
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons grated lemon peel
  • 3 tablespoons butter

Here's how to make it: 

  1. Between two sheets of waxed paper, pound each chicken breast half to 1/2-inch thickness. Place in a single layer in a baking dish. Pour 4 tablespoons of the lemon juice over the chicken and turn to coat. Let it stand for 10 minutes. 
  2. In a small bowl, beat the eggs with the remaining 1 tablespoon of lemon juice. In a shallow dish, combine the breadcrumbs, Parmesan and lemon peel.
  3. Dip the chicken breast first into the egg mixture, then the crumb mixture to cover. Season with salt and pepper.
  4. In a large heavy nonstick skillet, melt 2 tablespoons of the butter. Add half the chicken and sauté until browned and cooked through, about 2 minutes per side. Remove to a platter and keep warm. Repeat with the remaining chicken and butter.

Note: I cooked all my chicken at one time, but it was a bit crowded. Will do it Naomi's way next time. 

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Elisa Schmitz
Wow, Donna John , that looks amazing. And what a lovely tribute to Naomi Judd. Rest in peace!
What a nice recipe from a dearly departed soul...

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