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 large 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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