Crispy Parmesan Crusted Chicken with Lemon Herb Sauce

Ingredients

• 4 pieces chicken breasts, pounded to even thickness
• 1 cup all-purpose flour
• 2 cups Parmesan cheese, grated
• 2 cups panko breadcrumbs
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 3 units eggs, beaten
• 1 cup olive oil

• 1 cup butter, unsalted
• 2 cloves garlic, minced
• 1 cup lemon juice, freshly squeezed
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1 teaspoon pepper, freshly ground

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan, panko, garlic powder, oregano, salt, and pepper.
3. 03
   Coat each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat with the Parmesan mixture.
4. 04
   Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, about 3-4 minutes per side.
5. 05
   Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 10-15 minutes, or until cooked through.
6. 06
   While the chicken is baking, prepare the lemon herb sauce. In a small saucepan, melt butter over medium heat.
7. 07
   Add minced garlic to the butter and sauté for 1-2 minutes until fragrant.
8. 08
   Stir in lemon juice, lemon zest, salt, and pepper. Simmer for 1-2 minutes, then remove from heat and stir in chopped parsley.
9. 09
   Once the chicken is done, drizzle the lemon herb sauce over the chicken breasts.
10. 10
    Serve immediately, garnished with extra parsley and lemon slices if desired.