Lemon Fried Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ lb or 227g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Wheat flour

  White, all-purpose, unenriched

  ½ tbsp or 4g

• Egg white

  Raw, fresh eggs

  ½ large or 17g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ tbsp or 8g

• Bread crumbs

  Dry, grated, seasoned

  ¼ cup or 30g

• Parmesan cheese

  Grated

  1 tbsp or 5g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Season the chicken breasts with salt and pepper, then lightly dust them with flour.
2. In a shallow bowl, beat the egg white with buttermilk. In another bowl, combine breadcrumbs and Parmesan cheese.
3. Dip the chicken in the egg mixture, then coat with the breadcrumb mixture. Set aside.
4. In a nonstick pan, melt 1 tbsp of butter with olive oil over medium-high heat. Add the chicken, cover, and cook for 4-5 minutes until browned. Flip, add the remaining butter, cover, and cook for another 4-5 minutes until the internal temperature reaches 165°F.
5. Remove the chicken from the pan, add the broth and lemon juice, and heat until the sauce is slightly reduced, about 2 minutes. Pour over the chicken to serve.