Drool! This is going to be a regular go-to dinner. Low fat and fast. You can't beat that combo! Inspired by being a faithful watcher of The Chew (a daily food show on TV), here's my version:
INGREDIENTS
6 boneless, skinless chicken breasts
1+ cup flour in a gallon ziplock bag (enough to lightly coat each breast)
2 eggs, whisked in a pie plate
2 cups Panko in a gallon ziplock bag (again, enough to coat breasts)
3+ TBSP extra virgin olive oil
1 stick unsalted butter
3 large lemons
1/2 cup chopped Italian parsley
1/2 cup shredded Parmesan cheese
Take each breast, coat with flour, dip in eggs, then shake with Panko. Place in large skillet with the heated olive oil and cook until golden on both sides.
Place cooked breasts on serving platter, remove oil residue from skillet and melt butter over low heat. Squeeze in the fresh juice from 3 lemons. Drizzle over all breasts, sprinkle with Parmesan and parsley to taste.
We served this with our favorite rice (see earlier blogs), but Fettucine would be another option. Leftover breasts would also make a terrific chicken sandwich if you use gormet bread.
Spot gives this a solid 4 paws... and loved her tastes!
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