Crispy Parmesan-Crusted Lemon Chicken Recipe From Naomi Judd's Cookbook by Donna John
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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 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:
- 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.
- 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.
- Dip the chicken breast first into the egg mixture, then the crumb mixture to cover. Season with salt and pepper.
- 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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Naomi's Home Companion: A Treasury of Favorite Recipes, Food for Thought and Country Wit and Wisdom $150 & Up
Casserole Dishes $8 & Up
Dry Breadcrumbs $2 & Up
Panko $2 & Up
Skillets $10 & Up
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