ADVERTISEMENT
Creamy Lemon Chicken Parmesan
Creamy Lemon Chicken Parmesan
4 Reviews
From: EatingWell.com, January 2018
This riff on classic chicken Parmesan replaces the usual marinara with a luscious lemony cream sauce. We've lightened it up by using half-and-half instead of cream, with just-as-delicious results. Serve this lemony chicken dinner with whole-wheat pasta or brown rice.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup all-purpose flour
- 2 large eggs, lightly beaten
- ¾ cup whole-wheat panko breadcrumbs
- ½ cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 4 4-ounce chicken breast cutlets
- 3 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup lemon juice
- ¼ teaspoon salt
- ½ cup half-and-half
- ¼ cup chopped fresh parsley
Preparation
-
Prep
-
Ready In
- Preheat oven to 400°F. Place flour in a shallow dish. Place beaten eggs in another shallow dish. Combine panko, ¼ 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. Add the remaining two cutlets and cook, flipping once, until golden on both sides, 1 to 2 minutes per side. 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. Add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat.
- Transfer the cutlets to a large platter. Drizzle with the sauce and top with the remaining ¼ cup Parmesan and parsley.
- Serving size: 1 cutlet and scant ¼ cup sauce
- Per serving: 378 calories; 21 g fat(6 g sat); 1 g fiber; 15 g carbohydrates; 31 g protein; 30 mcg folate; 130 mg cholesterol; 2 g sugars; 0 g added sugars; 604 IU vitamin A; 12 mg vitamin C; 146 mg calcium; 2 mg iron; 466 mg sodium; 387 mg potassium
- Nutrition Bonus: Vitamin C (20% daily value)
- Carbohydrate Servings: 1
- Exchanges: 3½ lean protein, 3 fat, ½ medium-fat protein, ½ starch
Reviews 4
February 27, 2019
By: Judy
I used Zanise's method of baking the chicken and preparing the sauce separately. Yummy, but my sauce didn't thicken up as much as I'd hoped. Not sure what went wrong, but I will attribute it to operator error. This will be added to the regular rotation.
February 11, 2019
By: Karen
Everyone really liked this recipe. Used a bit more fresh lemon juice and a little less 1/2 &1/2. I'll be making this again. :)
February 10, 2019
By: ZANESE
This was a nice change of pace for us. My 11-year old loved it. Made it with linguine and a sidebof sautéd spinach. I did not fry the chicken. Instead, dipped the cutlets in a mix of melted butter and olive oil, breaded them and then baked them for about 35 minutes. A bit easier and less clean up. A keeper for sure!
February 26, 2018
By: Jackstng
One of the easier versions of chicken parmesan. It's always a dish with a lot of steps to make it right and maintaining a crisp crust and this recipe created a very tasty version. it was very tasty and the lemon cream was outstanding and a nice change from marinara.
