Side Pannel
Fried Lemon Parmesan Chicken Paillard
- Prep Time: 15 Minutes
- Cooking Time: 8 Minutes
- Serves: 4 Servings
Fried Lemon Parmesan Chicken Paillard
- Recipe Submitted by Condiments on 05/16/2014
Category: Main Dish, Chicken
Ingredients List
- 1 cup all-purpose flour
- 1/2 teaspoon Kosher salt,
- ¼ teaspoon cayenne
- 2 large eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/2 cup grated Parmesan
- ¼ teaspoon paprika
- 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4”³ thickness
- 8 tablespoons olive oil, divided
- 2 lemons, zested and halved
Directions
1. Mince the lemon zest very finely.
2. Place flour, salt and cayenne in a shallow bowl. Beat eggs to frothy and add to a second shallow bowl. Combine panko, parmesan, paprika and lemon zest in a third shallow bowl.
3. Lightly season chicken with salt and pepper, then dredge in seasoned flour, shaking off any excess. Next gently coat the chicken with the beaten egg and turn to coat. Lift the chicken from the bowl, allowing excess to drip back into bowl.
4. Next coat the chicken with the panko mixture, pressing to adhere as much as possible.
5. Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt to taste.
6. Serve with lemon wedges over a bed of Arugula, fresh peas and vinaigrette.
2. Place flour, salt and cayenne in a shallow bowl. Beat eggs to frothy and add to a second shallow bowl. Combine panko, parmesan, paprika and lemon zest in a third shallow bowl.
3. Lightly season chicken with salt and pepper, then dredge in seasoned flour, shaking off any excess. Next gently coat the chicken with the beaten egg and turn to coat. Lift the chicken from the bowl, allowing excess to drip back into bowl.
4. Next coat the chicken with the panko mixture, pressing to adhere as much as possible.
5. Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt to taste.
6. Serve with lemon wedges over a bed of Arugula, fresh peas and vinaigrette.
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