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Categories:Viewed: 10 - Published at: 3 years ago
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 8 pieces and lightly pounded
- Coarse salt and cracked black pepper
- 2 egg whites, beaten
- 2 tablespoons grated Parmesan
- 1/4 cup chopped parsley
- 1 tablespoon finely grated lemon zest (I use a rasp)
- 1 cup all-purpose flour, for dusting
- 2 teaspoons extra-virgin olive oil
- 1 lemon, cut into 8 wedges
Method
- Season chicken generously with salt and pepper on both sides.
- Place egg whites in a shallow dish or plate.
- Whisk in cheese, parsley, and lemon zest.
- Dredge each chicken piece through the egg mixture, shaking off excess, and set in flour.
- Shake the plate so chicken pieces get coated, turn chicken over and repeat.
- Shake off all of the excess flour.
- Lay on a cookie sheet lined with parchment and set next to stove.
- Heat oil in a 12-inch non-stick pan over medium high heat.
- When hot but not smoking, add chicken and cook, turning once, until golden and cooked through, about 2 minutes per side.
- Serve with lemon wedges.
