This riff on classic chicken Parmesan replaces the usual marinara with a luscious lemony cream sauce.
Serve this lemony chicken dinner with whole-wheat pasta or brown rice.
Place beaten eggs in another shallow dish.
Combine panko, 1/4 cup Parmesan, Italian seasoning and garlic powder in a third shallow dish.
Working with one at a time, coat each cutlet in flour, shaking off the excess.
Transfer to the egg mixture and turn to coat.
Transfer to the panko mixture and turn to coat.
Reserve 1 tablespoon of the flour (it will be cooked later) in a small bowl.
Discard any remaining flour, egg and panko mixture.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add 2 cutlets and cook, flipping once, until golden, 1 to 2 minutes per side.
Transfer to a large baking sheet.
Reduce heat to medium and add another 1 tablespoon oil to the pan.
Transfer to the baking sheet.
Bake the cutlets until cooked throughout, about 10 minutes.
Meanwhile, wipe out the pan.
Add the remaining 1 tablespoon oil and heat over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add broth, lemon juice and salt to the pan.
Bring to a boil.
Whisk half-and-half into the reserved 1 tablespoon flour.
Transfer the cutlets to a large platter.
Drizzle with the sauce and top with the remaining 1/4 cup Parmesan and parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
