The first time we made this dish it became an instant classic, added to the list of will-make-regularly, if not once a week. It takes a pretty exceptional recipe to go on this list. Especially with my husband being so particular about dishes that he truly loves (and is able to eat). If he loves it, it is worth making again. In all reality he has been the chef of this dish, too, though I look forward to making it for him myself. Many of the ingredient amounts in this recipe are approximate because my husband is a cook-by-feel man (unless it is a baking oriented recipe, i.e. cookies, pretzels, cakes), so this dish ends up being much more saucy than the recipe we are modeling it off of.
We like to pound the chicken thin. Not only does it help with cooking more evenly, not to mention quicker, but it makes it very tender, and still serves 4 adults (+ some leftovers). Most of the time we cut the amount of boneless, skinless chicken breast in half, if not more than half. Almost always we find ways to stretch 1-2 (at most) chicken breasts. Pounding out the meat we are old school and still pounding with a rolling pin. One of these days we will have a meat mallet; for the time being we are just going to have to be creative. Note: this is not a normal breaded meat. Because the outside layer is a lot of egg and cheese it ends up having a very eggy texture and flavor. We love eggs in our house, so this is not a problem, however if you are not a fan you might not like this recipe.
Breaded Chicken with Lemon-Garlic Sauce
2 boneless skinless chicken breast, pounded thin (approx. 1/2″)
Flour, salt and pepper
4 eggs, beaten
1 C. fresh grated parmesan
1 Tbs. olive oil + 1 Tbs. butter
1 stick butter
2 heaping Tbs. minced garlic
1/4-1/2 C. lemon juice (bottled)
- Pre-heat the oven to 350°.
- Pound 2 chicken breast thin. We always put the chicken in-between plastic wrap and then pound it out. Combine about 1/2 C. flour, with salt and pepper to taste, and dredge the chicken breast, one at a time. My husband uses a quart sized zip-loc bag for this step.
- Combine the beaten eggs and parmesan cheese. Take the chicken out of the flour mixture and completely cover with the egg mixture. You can start with 3 eggs in the pan and after coating the first piece add the 4th egg. The original recipe calls for 3 eggs, but we find a 4th is always necessary after the first coating.
- The oil and butter should have been getting nice and hot over medium heat on the stovetop. Once it is ready and the butter is melted place 1 chicken breast in the pan. (Our pans are only big enough to hold one breast at a time after it is pounded out.) Cook for 2 minutes per side, just to get the outside a beautiful golden brown. Place chicken in a 13 by 9 pan and cook 2nd piece of chicken. You may need to add a little bit more butter to the hot pan for that 2nd piece.
- After adding that 2nd piece of golden brown chicken to the waiting 13 by 9 pan, make the sauce. Into the hot pan put the stick of butter. (This makes a lot of sauce, which we love, though you could cut it in half.) When that has melted add the garlic and lemon juice (as much or as little as desired). Cook over Medium- Med. Low heat for a few minutes, scraping the bottom of the pan, and allowing the flavors to marry.
- When the sauce is done pour over the chicken.
- Cook in the oven for 20 minutes, until the chicken is completely cooked.
- Serve over thin spaghetti, or potatoes, or rice, or anything you like.
Adapted from Mel’s Kitchen Cafe.