Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Season chicken with salt and pepper.
- In a shallow bowl, whisk together flour, eggs, and Panko bread crumbs.
- Dip chicken into the egg mixture, then into the Panko mixture, coating evenly.
- Heat olive oil in a large skillet over medium heat.
- Pan-fry chicken for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer chicken to a baking sheet and bake for 5-7 minutes, or until heated through.
- In a small bowl, combine lemon juice, Parmesan cheese, and parsley.
- Drizzle the lemon sauce over the chicken and serve.
Nutritional Information:
- Calories: 300
- Fat: 15g
- Protein: 25g
- Carbohydrates: 20g
Dish Characteristics:
- Crispy, breaded chicken with a tangy, lemony flavor
- Perfect for a main course or appetizer
- Easy to make and can be tailored to your taste
User Comments:
- "This dish is absolutely delicious! The chicken is crispy and juicy, and the lemon sauce is perfect."
- "I love how easy this recipe is to make. It's a great go-to meal for busy weeknights."
- "The lemon sauce is so refreshing and pairs perfectly with the chicken."
- "I added some extra Parmesan cheese to the sauce and it was even better!"
- "This is a great dish to serve with a side of pasta or rice."
Special Precautions and Tips:
- Use fresh lemon juice for the best flavor.
- Don't overcrowd the pan when pan-frying the chicken.
- Cook the chicken until it reaches an internal temperature of 165°F (74°C).
