Parmesan crusted lemon chicken

PARMESAN-CRUSTED LEMON CHICKENThis Parmesan-Crusted Lemon Chicken is crispy on the outside, tender on the inside, and packed with zesty lemon flavor. A golden parmesan and breadcrumb coating makes this dish irresistibly crunchy, while a hint of garlic and lemon zest adds freshness. Perfect for a quick weeknight dinner or an elegant meal when paired with roasted veggies or a light salad!Ingredients:(Serves: 4)For the Chicken:2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets)½ tsp salt¼ tsp black pepper½ tsp garlic powder½ tsp paprikaZest of 1 lemonFor the Breading:½ cup grated Parmesan cheese½ cup panko breadcrumbs1 egg, beaten2 tbsp milk½ cup all-purpose flour1 tbsp fresh parsley, chopped (optional, for garnish)For Cooking & Serving:3 tbsp olive oil (or butter, for frying)1 lemon, cut into wedges for servingInstructions:1. Prepare the Chicken:Pat chicken dry and season both sides with salt, pepper, garlic powder, paprika, and lemon zest.2. Set Up Breading Stations:Place flour in one shallow dish.In another dish, whisk together egg and milk.In a third dish, mix Parmesan cheese and panko breadcrumbs.3. Coat the Chicken:Dredge each chicken piece in flour, shaking off excess.Dip into egg mixture, letting excess drip off.Press into Parmesan-panko mix, ensuring even coating.4. Cook the Chicken:Heat olive oil in a large skillet over medium heat.Cook chicken for 3-4 minutes per side until golden brown and fully cooked (internal temp: 165°F / 75°C).Transfer to a plate and let rest for 5 minutes.5. Serve & Garnish:Squeeze fresh lemon juice over the top.Garnish with fresh parsley and serve with extra lemon wedges.Nutritional Information(Per Serving – Approximate):(Values may vary based on ingredients used.)Calories: 380Protein: 38gCarbohydrates: 18gFat: 18gSaturated Fat: 5gCholesterol: 135mgSodium: 520mgFiber: 1gSugar: 1gNotes & Tips:Crispier Crust: Use a mix of panko and crushed cornflakes for extra crunch.Want More Flavor:Add 1 tsp Italian seasoning to the breadcrumb mixture.Lighter Version: Bake at 400°F (200°C) for 20 minutes, flipping halfway instead of frying.Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F for 10 minutes to maintain crispiness.Time Breakdown:Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesCommon Questions & Answers:Q: Can I use chicken thighs instead?A: Yes! Use boneless, skinless thighs, but adjust cooking time to 5-6 minutes per side.Q: What’s the best side dish for this?A: Mashed potatoes, roasted veggies, garlic butter pasta, or a fresh arugula salad pair beautifully.Q: Can I make this gluten-free?A: Yes! Use almond flour instead of all-purpose flour and gluten-free breadcrumbs.Q: Can I bake instead of frying?A: Absolutely! Bake at 400°F (200°C) for 20-22 minutes, flipping once.