Ingredients for Chicken:
- ½ c. Shredded Parmesan Cheese
- ½ c. Panko Breadcrumbs or White Breadcrumbs
- 4 T. Flour
- ¼ t. Salt
- ¼ t. Ground Black Pepper
- 1 T. Chopped Parsley
- 2 eggs
- 4 ea. Chicken Breasts (Boneless, Skinless, 6 oz each)
- 2 oz. Pure Olive Oil
Ingredients for Sauce:
- 6 oz. Cream
- 1 t. Corn Starch
- 1 T. Water
- ¼ t. Lemon Zest
- 2 T. Butter
- ¼ t. salt
- ¼ t. pepper
-First make the sauce: in a 1 qt sauce pan add the cream and bring to a simmer (not a boil, or it will boil over!). Mix water and cornstarch together, and add to the heated cream. Whisk in the Lemon zest, salt, pepper, and butter. Reduce heat to very low and set aside.
-Mix together the ½ c. Parmesan, ½ c. Breadcrumbs, 4 T. Flour, 1 T. Parsley, 1/4t. Salt and 1/4 t. Pepper.
-Crack 2 eggs into a shallow bowl and whisk slightly.
-Blot dry 4 Chicken Breast w/ a paper towel, then coat with the beaten egg.
- Next, place chicken in the Parmesan breadcrumb mixture and press firmly to insure the chicken is well breaded on both sides. Repeat with all chicken breasts. (The breaded chicken breast may be made up to 24 hours in advance and held under refrigeration).