Lemon Fried Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 tbsp or 15g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Lemon juice

  Raw

  2 tbsp or 30g

Directions

1. Pat the chicken dry. Season both sides with a pinch of salt and pepper, then lightly dust with flour, shaking off the excess.
2. Whisk the egg white with the buttermilk in a shallow bowl. In a second bowl, mix the breadcrumbs and grated Parmesan.
3. Dip each piece of chicken in the egg mixture, letting the excess drip off, then press into the breadcrumb mixture to coat all over. Set aside on a plate.
4. Heat 1 tablespoon butter with the olive oil in a large nonstick skillet over medium-high heat until the butter foams. Add the chicken in a single layer, cover loosely, and cook until golden, 4–5 minutes.
5. Flip the chicken, add the remaining 1 tablespoon butter, cover loosely, and cook until the second side is golden and the internal temperature reaches 165°F, about 4–5 minutes more.
6. Transfer chicken to a plate. Add the chicken broth and lemon juice to the skillet and simmer, stirring to dissolve browned bits, until slightly reduced, about 2 minutes. Spoon the sauce over the chicken and serve.