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Parmigiano Chicken with Lemon & Rosemary

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Processed with VSCOcam with f2 presetPARMIGIANO CHICKEN WITH LEMON & ROSEMARY

What You’ll Need:

  • 2 boneless skinless chicken breasts, butterfly them and use a meat tenderizer, pound them 1/4” thick
  • 3/4 cup of flour
  • sea salt & pepper
  • 1 egg
  • butter and olive oil for frying
  • parsley and rosemary, finely chopped
  • 1/2 cup of grated parmigiano
  • 1 cup of bread crumbs
  • Fresh Lemon to finish

Method:

  1. Fill one dinner plate with breadcrumbs and herbs (dry mixture)
  2. Fill a bowl with whisked egg and a tsp of water salt and pepper
  3. Coat your chicken breasts in the egg mixture then pat on the bread crumbs and herbs (dry mixture). Coat both sides.
  4. In a medium sized skillet, on medium heat, melt 1/2 tbsp of butter and drizzle some olive oil.
  5. Cook your chicken in the pan for 3-4 minutes each side.
  6. Squeeze fresh lemon on each before eating (don’t skip this step!)

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