LEMON PARMIGIANO REGGIANO CHICKEN

 For Chicken:

4 boneless, skinless chicken breasts (pounded thin)

salt and pepper to taste

1/2 C. flour

2 eggs, beaten

1 C. Panko breadcrumbs

1/2 C. grated Parmigiano Reggiano cheese

1 T. lemon zest

2 T. olive oil

2 T. butter (for frying)

For Sauce:

2 T. butter 

3 cloves garlic, minced

1 C. heavy cream

1/4 C. chicken broth

1/3 C. lemon juice

1 t. lemon zest 

1/2 C. grated Parmigiano Reggiano cheese

salt and pepper to taste

1. Flatten chicken with meat mallet between parchment paper
2. Season both sides of chicken with salt and pepper
3. Set up breading station with one plate flour, one eggs, and one panko, cheese, and lemon zest mixed
4. Coat each chicken piece with flour, then egg, then breadcrumb mix, until fully coated on both sides
5. Heat olive oil and butter in large skillet over med. heat
6. Cook chicken for 4 - 5 min. per side until fully cooked then transfer to paper towel-lined plate
7. In the same pan, melt the other 2 T. of butter and saute garlic for 1 min until fragrant.
8. Add cream, broth, lemon juice, zest and cheese.
9. Simmer 4 - 5 min. until sauce thickens
10. Season sauce with salt and pepper to taste.
11. Serve over cooked chicken.
12. Garnish with parsley (optional)