We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

LEMON PARMESAN CHICKEN BREASTS

PRATICOP Poitrines de poulet au citron et parmesan
Breasts Oven
2-4 Portions
15 min Prepping
15 min Cooking
Recipe Easy

Ingredients


  • 1/2 cup (125 ml) flour
  • 2 eggs
  • 1 cup (250 ml) panko breadcrumbs
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1 tbsp. (15 ml) chopped oregano
  • 1 tbsp. (15 ml) lemon zest
  • Salt and pepper, to taste
  • 2 tbsp. (30 ml) canola oil
  • 2/3 cup (160 ml) mozzarella, shredded
  • 4 lemon slices

Directions

Click the steps to erase them.

  1. Preheat oven to 350°F (180°C).
  2. Prepare three shallow bowls. In the first, pour the flour. In the second, beat the eggs. In the third, mix breadcrumbs with parmesan, oregano and lemon zest.
  3. Salt and pepper chicken breasts. Flour chicken breasts, dip them in beaten eggs, then coat them with breadcrumbs.
  4. In a frying pan, heat oil over medium heat. Brown chicken breasts for 2 to 3 minutes on each side.
  5. Place breasts on a baking tray lined with parchment paper. Garnish each one with mozzarella. Bake for 12 to 15 minutes, or until the middle is no longer pink.
  6. Serve each chicken breast with a slice of lemon.