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
Directions
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.
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By sweet&nutty
on June 24, 2012
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My family LOVED it.we made it according to the direction but we did not de-yolk one egg and it came out DELICIOUS.we already recommended it to my friends BIG home run!!
By birder
Jackson, Mo
on September 22, 2009
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I made this according to the directions. My family enjoyed it. The lemon zest made it refreshing, but not so noticeable lemony. I measured the flour before I dredged the chicken and after. For 9 oz. of chicken, I used 1 Tbs. flour and 1 and half tbs. of oil.. Thus, making this dish low calorie.
By evilimpmon_11975847
Riverside, 43
on July 10, 2009
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I actually tried it out of whim because I'm in mood for fried chicken but to my surprise. I love it. I tried the first batch. It is little plain for my taste. For second batch I added cayenne pepper as well to spice it up also added some hot sauce (I preferred Louisiana Hot Sauce. It was delicious. This can be eaten with steamed rice.
Next time when I make this again, I'm going to try make this with something more hotter...maybe with jalape?o or red pepper.
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