Wednesday, April 9, 2014

Crispy Lemon Chicken by Brenda Riden

This is the best chicken I think I have eaten in my life. I got the recipe from a Viking Cooking Class that I took a few years back –cost me about $300 for the recipe (class!), but it's free to you all! 

Next week's recipe will be a Basmati Rice Pilaf that goes great with this chicken. Or you could serve it with a green salad, broccoli, or asparagus. Any way you serve it, it is fit for a king! This would be a great Easter recipe. 

Crispy Lemon Chicken
4 (4-5 ounce) boneless skinless chicken breasts (I use chicken cutlets and don’t have to pound them thin)
½ cup all-purpose flour
1 tsp. salt
½ tsp. freshly ground pepper
½ tsp. paprika
½ tsp. garlic powder
1 large egg
1 T. freshly squeezed lemon juice (about ½ lemon)
1 cup Panko (Japanese breadcrumbs)
½ cup (lightly packed) finely grated Parmesan cheese (about ½ oz.)
1 tsp. finely minced lemon zest (about ½ lemon)
1 large whole lemon
3 T. canola oil
2 tsp. chopped fresh parsley (optional garnish)

1.  Lightly pound breasts to an even ¼ in thickness; set aside.
2. Combine flour, salt, pepper, paprika and garlic powder in shallow bowl; mix to distribute spices and set aside.
3.  Whisk together egg and lemon juice in a second shallow bowl and set aside.
4.  Combine panko, Parmesan, and lemon zest in 3rd shallow bowl, making sure that ingredients do not lump.
5.  Dredge both sides of chicken in flour.
6.  Dredge flour coated chicken in egg mixture allowing extra egg to drip off.
7. Place egg coated chicken in panko mixture and gently press to ensure even coverage. 
8.  Trim ends of lemon and cut 4 round slices for garnish and cut remainder of lemon in 4 wedges and set aside
9.  Place breaded chicken breast on a clean plate and repeat with remaining chicken (steps 5-7)
10.  Cover with plastic wrap and place in frig for at least 10 minutes (this will help set the breading)
11.  Heat a large sauté pan over medium-high heat; add oil. Place chicken in pan leaving 1 inch between. Sauté until golden brown (about 3 minutes), turn, and cook other side until beautifully brown (about 2-3 minutes more) Note: you may need to cook in 2 batches to avoid overcrowding.
12.  Remove chicken from pan & place on warmed serving platter.  Squeeze lemon wedges over chicken. Top with a sprinkle of parsley and a lemon round; serve immediately.

Brenda Riden
Pampered Chef Consultant

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