Parmesan Crusted Chicken with Roasted Lemon

Serves 4

Make Panko:

• 2 cups Panko (plain)
• 1 cup fresh grated Parmesan cheese (or use 1/2 cup Romano cheese & 1/2 cup Parmesan cheese)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

4 boneless and skinless chicken breast halves (organic, free range if you can)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 large eggs, beaten (organic if you can)
6 tablespoons EVOO olive oil, divided (healthier option- use coconut oil instead)

Make Salad
4 cups baby arugula
1 cup halved grape tomatoes
2 tablespoons fresh lemon juice
salt and freshly ground black pepper
Thin slice pieces of fresh Parmesan

Directions

Preheat the oven to 200°F. Line a rimmed baking sheet with paper towels. Have a second baking sheet nearby.

Panko: To make the panko, mix the ingredients in a wide, shallow bowl until combined.

Cook Chicken

Coating Chicken: Lightly pound each chicken breast half to an even thickness of about ½ inch. Then cut each in half crosswise to make a total of 8 chicken breast pieces. Season with the salt and pepper. Beat the eggs in another wide, shallow bowl. Dip the chicken in the eggs, then coat with the panko mixture, patting it to adhere. Place on a platter.

Cooking Chicken: Heat 3 tablespoons of oil in a large skillet over medium-high heat until the oil is hot and shimmering. Carefully add the chicken. Cook until golden brown, turning after 3 minutes and adjusting the heat as needed so the chicken cooks steadily without over-browning, about 7 minutes. Using a slotted spatula, transfer to the tray lined with paper towels to drain briefly. Move to the second baking sheet and keep warm in the oven while frying the remaining chicken. Repeat with the remaining 3 tablespoons of oil and chicken.

Putting it all together

Salad: Toss the arugula, tomatoes and lemon juice together in a medium bowl and season with salt and pepper. Put salad on plate or in large bowl. Place 1/2 chicken breast cut ins to slices on top of salad plus 1/2 roasted lemon (recipe below).  Shave a few Parmesan curls as you like on top (optional). Add 1/2 roasted lemon and serve immediately, with lemon vinaigrette dressing on the side.

Roasted Lemon

Preheat oven to 375°F. Spray or rub pan with olive oil (or coconut oil).

Wash lemons, even if you are using organic, with a vegetable brush under warm water.  Dry with a clean cloth.

Cut lemons in 1/2 or 1/4 or sliced, which ever you desire) and remove seeds. Place lemons on prepared pan without them touching.

Roast lemon slices for about 25 to 30 minutes or until they turn gold brown on the edges (and on the bottom side if sliced – turn and roast for a few more minutes). Watch closely at this point and remove lemons when they have begun to caramelize. As the lemons start to cook they release all the juices, that cooks away as the lemons brown and caramelize.

 

If you like this recipe, tell me in comments below.  :))