Lemon Chicken Parmesan

Sub out the marinara for a bright and summery Lemon sauce in this twist on traditional chicken parmesan. Boost the overall nutrition and fiber content by serving the chicken over whole-wheat pasta or brown rice!

Ingredients

• ½ cup all-purpose flour
• 2 large eggs, lightly beaten
• ¾ cup whole-wheat panko breadcrumbs
• ½ cup grated Parmesan cheese, divided
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 4 chicken breast cutlets
• 3 tablespoons extra-virgin olive oil. divided
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• ¼ cup lemon juice
• ¼ teaspoon salt
• ½ cup half-and-half
• ¼ cup chopped fresh parsley

Preparation

1. Preheat oven to 400 degrees F. 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. Coat each cutlet in flour, shaking off the excess. Transfer to the egg dish, coat. then dip in the breadcrumb mixture. Reserve 1 Tbsp flour in a small bowl. Discard any remaining breading mix.
2. Heat 1 Tbsp 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. cooking the other 2 cutlets. Transfer all 4 cutlets to baking sheet. Bake until cooked through, about 10 minutes or until internal temperature reaches 165 degrees F.
3. Wipe out the pan. Add the remaining 1 Tbsp 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.

Nutrition facts (per serving):

Yield: 4 servings

Serving Size: 1 cutlet with 1/4 cup sauce; Calories 378; Total fat 21g; Total cholesterol: 130mg; Total carbohydrates 15g; Total protein 31g; Sodium 446mg