Creamy Lemon Chicken Parmesan

Ingredients

• Gold Medal Whole Wheat Flour

  43g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Panko Japanese Style Bread Crumbs

  Kikkoman

  ¾ cup or 45g

• Parmesan cheese (Bel Gioioso)

  Cheese

  170g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Garlic powder

  Spices

  1 tsp or 3g

• Chicken, broilers or fryers, breast, skinless, boneless, meat only, with added solution, raw

  1 breast or 236g

• Simply Nature Organic Extra Virgin Olive Oil

  Olive Oil

  45g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon juice

  Raw

  ¼ cup or 61g

• Salt

  Table

  ¼ tsp or 2g

• Half & Half

  Great Value

  118 ⁵⁄₁₆ ml or 394g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Preheat oven to 400F. Place flour in a shallow dish. 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.
2. 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.
3. 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.
4. Transfer the cutlets to a large platter. Drizzle with the sauce and top with the remaining 1/4 cup Parmesan and parsley.
5. (source: http://www.eatingwell.com/recipe/262251/creamy-lemon-chicken-parmesan/)

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