Crispy Lemon Parmesan Chicken

  Posted on October 11, 2010  by Leslie Blythe  No comments

This is a fast and easy weeknight meal. You might want to pound the chicken breasts thin before marinating.

Crispy Lemon Parmesan Chicken

Serves 4

4 chicken breasts
2 lemons
1/2 cup of soy sauce
4 slices of day old French bread
1/2 cup (or more) freshly grated parmesan
salt and pepper to taste

Turn oven on to 350˚.

Juice the lemons in bowl. Add soy sauce. Mix. Add chicken. Set aside for 20 minutes.

Meanwhile, pulse in food processor the bread until bread crums consistency. Add parmesan, salt and pepper. Pour in deep plate and beat the egg.

After 20 minutes, remove chicken from marinade, dry it up with paper towel.

Put skillet on med-high heat with 1/4 inch of oil.

Dip chicken in egg. Toss and turn chicken in seasoned bread crumbs.

Cook 2 minutes on each side. Lay chicken on baking sheet and put in oven to cook for 10 minutes, turning the chicken on second side halfway through the cooking time.

Serve.