Parmesan – Crusted Chicken Recipe

Prepare and pound chicken

Trim any excess fat from the chicken breasts. If breasts are uneven or thick, place each between two sheets of plastic wrap and pound gently with a meat mallet to an even thickness of about 1/2 inch. Pat dry with paper towel.

Season

Season both sides of each chicken breast with 3/4 tsp salt, 1/4 tsp black pepper, and a light dusting of garlic powder (divide the listed amounts evenly among breasts).

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and milk. In a third bowl combine breadcrumbs, grated Parmesan, remaining 3/4 tsp salt, 3/4 tsp black pepper, and Italian seasoning.

Bread the chicken

Dredge each breast in flour (shake off excess), dip into egg mixture, then press thoroughly into breadcrumb-Parmesan mixture to coat completely. Set on a rack while you heat the pan.

Pan-fry

Heat a large skillet over medium heat and add olive oil and 2 tbs butter. When butter is melted and shimmering, add chicken breasts (work in batches if needed). Cook until golden brown and crusted, about 4-5 minutes per side, adjusting heat to prevent burning. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a warm plate and tent with foil.

Sauté shallot

Using the same skillet used for the chicken (wipe out any large burnt bits, leave fond), reduce heat to medium-low and add 1 tbs butter. Add the minced shallot and sauté 1-2 minutes until softened and translucent but not browned.

Deglaze and reduce

Pour in the Chardonnay to deglaze the pan, scraping up browned bits. Increase heat to medium and simmer until the wine is reduced by about half, roughly 4-6 minutes.

Finish sauce

Lower heat to low and whisk in remaining 2 tbs cold butter, one tablespoon at a time, to emulsify into the reduced wine. Stir in lemon juice, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm; do not boil once butter is incorporated.

Serve

Spoon sauce over the rested Parmesan-crusted chicken just before plating.

Rinse and cook rice

Rinse rice under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan, combine rinsed rice, 2 3/4 cups water, 1 tbs butter and 3/4 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until water is absorbed and rice is tender.

Fluff and season

Remove from heat and let sit covered 5 minutes. Fluff rice with a fork; stir in lime juice, lime zest, and chopped cilantro. Adjust salt to taste.

Divide cilantro-lime rice among 4 plates. Place a Parmesan-crusted chicken breast on top of each rice portion.

Spoon lemon Chardonnay butter sauce evenly over the chicken and rice.

Scatter diced red bell pepper and sliced green onions over the plates and sprinkle optional chopped cilantro for color and freshness.

Serve immediately while the chicken and sauce are warm.