Sunday, July 16, 2006

Bon Appétit: Parmesan-Crusted Lemon Chicken

What to do for dinner on a Thursday night in July with the hot Texas sun still beating down? Good question. And I can guarantee you that the answer does not include "turn the oven on".  After working all day and then slogging home to an empty refrigerator, the last thing I want to do is think too much, so I need something simple and delicious. And something that will use up the pile of lemons sitting in my fridge.  This recipe certainly fits the bill.  Tender, juicy, fabulous.

Parmesan-Crusted Lemon Chicken
From Bon Appétit magazine, December 1991

6 boneless, skinless chicken breast halves
5 tablespoons fresh lemon juice
2 eggs
1¼ cups dry breadcrumbs
½ cup grated Parmesan
2 teaspoons grated lemon peel
4 tablespoons (½ stick) butter
Lemon wedges

Pound each chicken piece to thickness of ½-inch between sheets of waxed paper.  Place chicken in baking dish.  Pour 4 tablespoons lemon juice over chicken and turn to coat.  Let stand 10 minutes.  Beat eggs with remaining 1 tablespoon lemon juice in medium bowl.  Combine breadcrumbs, Parmesan, and lemon peel in a shallow dish.  Dip 1 chicken breast into egg mixture.  Dip into breadcrumbs to coat; gently shake off excess.  Season with salt and pepper.  Repeat with remaining chicken, egg mixture, and breadcrumbs.

Melt 2 tablespoons butter in a heavy large skillet over medium-high heat.  Add a third of chicken to skillet and sauté until golden brown and cooked through, about 2 minutes per side.  Transfer to a platter and keep warm.  Repeat with remaining chicken in 2 more batches, adding 1 tablespoon of butter with each batch.  Garnish platter with lemon wedges and serve.

Makes 6 servings

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