Category

By Renee's Kitchen Adventures

 

Meyer Lemon Parmesan Chicken is a great weeknight dinner option! Chicken breasts are coated in a crispy panko/Meyer lemon/Parmesan cheese breading, pan sauteed and finished with faux Hollandaise sauce. Simple and delicious!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

Chicken
 4 4 oz boneless, skinless Chicken Breasts
 ¼ cup All-Purpose Flour
 ¼ cup Eggbeaters
 ¾ cup plain Panko Bread Crumbs
 1 tsp Meyer Lemon Zest
 ½ tsp Kosher Salt, divided
 1 tbsp dried or fresh chopped Parsley
 ½ tsp Garlic Powder
 2 tbsp grated Parmesan Cheese
 3 tbsp Olive Oil
Faux Hollandaise Sauce
 ½ cup reduced fat Mayonnaise
 ½ tsp Dijon Mustard
 Juice from 1/2 a Meyer Lemon
 2 tbsp unsalted Butter, melted
 Kosher Salt, to taste

Directions

1

In a shallow bowl, combine the flour and 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Pour the Eggbeaters into another shallow bowl. In a third shallow bowl, combine the panko, 1/2 tsp kosher salt, 1/4 black pepper, Meyer lemon zest, parsley, garlic powder and Parmesan cheese.

2

Heat a large skillet over med-high heat. Add the oil. Take the chicken, once piece at a time, and first coat in flour mixture, then eggbeaters, then panko mixture and put into hot oil, being careful not to overcrowd the pan.

3

Cook on the first side for about 4-5 minutes, or until golden brown, flip, and cook on the other side until golden brown and chicken is done (internal temperature of 170 degrees F).

4

Remove chicken to platter and hold in warm oven while you prepare the sauce.

5

To make sauce: Whisk the mayonnaise, Dijon mustard, Meyer lemon juice and melted butter together in small bowl. Heat mixture in microwave for 1 minute on HIGH or until sauce is warm.

6

Serve chicken with sauce. Enjoy!

Ingredients

Chicken
 4 4 oz boneless, skinless Chicken Breasts
 ¼ cup All-Purpose Flour
 ¼ cup Eggbeaters
 ¾ cup plain Panko Bread Crumbs
 1 tsp Meyer Lemon Zest
 ½ tsp Kosher Salt, divided
 1 tbsp dried or fresh chopped Parsley
 ½ tsp Garlic Powder
 2 tbsp grated Parmesan Cheese
 3 tbsp Olive Oil
Faux Hollandaise Sauce
 ½ cup reduced fat Mayonnaise
 ½ tsp Dijon Mustard
 Juice from 1/2 a Meyer Lemon
 2 tbsp unsalted Butter, melted
 Kosher Salt, to taste

Directions

1

In a shallow bowl, combine the flour and 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Pour the Eggbeaters into another shallow bowl. In a third shallow bowl, combine the panko, 1/2 tsp kosher salt, 1/4 black pepper, Meyer lemon zest, parsley, garlic powder and Parmesan cheese.

2

Heat a large skillet over med-high heat. Add the oil. Take the chicken, once piece at a time, and first coat in flour mixture, then eggbeaters, then panko mixture and put into hot oil, being careful not to overcrowd the pan.

3

Cook on the first side for about 4-5 minutes, or until golden brown, flip, and cook on the other side until golden brown and chicken is done (internal temperature of 170 degrees F).

4

Remove chicken to platter and hold in warm oven while you prepare the sauce.

5

To make sauce: Whisk the mayonnaise, Dijon mustard, Meyer lemon juice and melted butter together in small bowl. Heat mixture in microwave for 1 minute on HIGH or until sauce is warm.

6

Serve chicken with sauce. Enjoy!

Meyer Lemon Parmesan Chicken