Naomi Judd's Crispy Parmesan-Crusted Lemon Chicken Recipe (6 Ingredients, 25 Minutes) High Protein Recipes Chicken Recipes Dinner Fruit Cookbooks Budget Recipes Low Sugar Recipes

Lemon chicken is a favorite at my house, especially if the chicken is crispy. This crispy Parmesan-crusted lemon chicken recipe 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. The chicken breasts are crispy, lemony and super simple to make.

You only need six simple ingredients to make this pan-fried lemon chicken recipe. Here is your short shopping list for this high-protein dinner: boneless/skinless chicken breast halves, lemons for juicing and zesting, eggs, breadcrumbs, Parmesan cheese (check out the health benefits of Parmesan cheese) and butter.

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

Ingredients

• 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. (I cooked all my chicken at one time, but it was a bit crowded. Will do it Naomi's way next time.) Serve.

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