Lemon Chicken Parmesan
Back in culinary school, one of the techniques we spent a lot of time perfecting was pan frying. We did chicken cutlets, pork medallions, veal and many types of fish. It’s easy with a little practice and remembering a few essentials such as, a proper breading technique and then the right temperature for the oil, or clarified butter. Pan frying is a great way to dress up simple, ordinary cuts of meat. In Germany they have schnitzel, Italians have the sublime saltimbocca, scaloppini and the “parmigiana.” We will focus on a great version of a parmigiana made with chicken breasts here.
At the Wine Wizards, this is our most often requested special. I think the secret to what makes it so good, is the layers of lemon flavor added the whole way through the process. This is so good with mashed potatoes, creamy polenta or even a simple risotto.
Ingredients
4 chicken breasts pounded to 3/8 of an inch thick
3 lemons zested with zest minced and reserved
11/2 cup unseasoned bread crumbs
3 strands or lemon thyme, leaves only (optional)
½ cup finely grated parmesan
1 cup all purpose flour
3 eggs
Olive oil for pan frying
Salt and pepper
Technique
Marinate the pounded chicken breasts with the juice of two lemons for a half hour. Make your breading station. In a small plate or baking dish, put the flour. In a large bowl, whisk together the eggs with the juice of one lemon. In another shallow pan mix the breadcrumbs, zest, thyme (if using), and parmesan. Heat your olive oil till a drop of water sizzles when dropped into the pan. Dredge the pounded breasts in the flour and shake off, then submerge into the egg mixture and let the extra drip off, then into the breading mixture. From there, sauté in the oil till lightly golden on each side, adding salt and pepper to taste as you turn them.
Serves 4
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