Taste of the Town: Parmesan Crusted Chicken Breast

In this episode of Taste of the Town, Marjorie Wordlaw is back with another delicious way to prepare chicken breasts. Her parmesan-crusted chicken coated with panko, topped with a lemon butter sauce and served with a sauteed vegetable medley is the perfect family dinner meal.

Parmesan Crusted Chicken Breasts

2 boneless chicken breasts

2 extra large eggs or 3 medium-large

½ cup Parmesan cheese, grated

½ cup Panko crumbs

1 teaspoon Italian seasoning

½ teaspoon ground oregano

1 teaspoon complete seasoning

½ teaspoon dry garlic spread seasoning, I use Johnny’s

2 lemons

½ cup chicken stock or ¼ cup dry white wine and ¼ cup chicken stock

1 ½ sticks butter

½ cooking oil, divided

1 teaspoon granulated chicken bouillon

Salt and pepper

Chopped cilantro or parsley

Directions: Butterfly each breast then place between double sheets of plastic wrap and pound with a meat mallet until all sides are evenly thinned. If you don’t have a meat mallet, use a rolling pin or even the backside of a heavy skillet. This will help the meat become more tender and cook evenly. Cut each breast in two so you will have four pieces. Beat the eggs adding in the dry seasonings and pour into a dish that’s large enough for you to coat the chicken pieces. In a separate dish mix the Parmesan cheese and panko crumbs together. Sprinkle each breast with a little salt and pepper and coat with the egg mixture, then into the parmesan crumb mixture and coat well. Place each breast on a plate or pan until ready to fry. Heat ¼ cup oil and 2 tablespoons butter in a large frying pan on medium-high heat, careful that butter doesn’t burn, and fry two breasts at a time for approximately 3 – 4 minutes per side or until golden brown. Drain on a rack to retain crispness. Lemon Butter Sauce: Using the same pan, discard all the oil leaving a little to coat the pan and add in 4 -5 tablespoons of butter on medium heat, stirring to deglaze the pan. Add in the chicken stock and/or wine and ¼ cup of lemon juice, stirring constantly. Add the granulated chicken bouillon, maybe ½ teaspoon initially and taste. You can add additional lemon juice and bouillon if desired. I’m all about how your taste buds feel. Cook the sauce until it’s reduced and has a thicker and silky appearance. Serve chicken on a platter and spoon sauce over it. Garnish with chopped cilantro or parsley and serve remaining sauce on the side. Serves 4

RELATED: Taste of the Town: Chicken Thighs with Herbs and Garlic Butter Sauce

Sauteed Italian Vegetables

2 medium or 1 large zucchini

2 medium yellow squash

1 medium onion

2 tomatoes

¼ cup shaved or shredded Parmesan Cheese

½ – 1 teaspoon complete seasoning

½ 1 teaspoon Italian seasoning

½ teaspoon oregano

Salt and pepper to taste

2 tablespoons cooking oil

2 tablespoons butter

Chopped cilantro or parsley

Directions: Wash and slice zucchini and yellow squash into ½ inch rounds. Cut onion in half and into ¼ inch slices. Heat oil and butter on medium-high heat adding in all the vegetables except the tomatoes. Cook until just at fork tender, stirring often so they don’t burn and lower heat if cooking too quickly. Cut tomatoes into bite-sized chunks and add now along with all the dried spices and salt and pepper. Toss in pan to evenly distribute seasonings then sprinkle the Parmesan cheese and garnish with the cilantro or parsley. Serve while hot. Serves four.

Taste of the Town airs on BNC Saturday and Sundays at 10 AM ET.

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