Crispy Parmesan Chicken with Lemon Hollandaise

My Crispy Parmesan Chicken with Lemon Hollandaise is delicious and easy to make. Chicken cooked in a crispy lemon parmesan crust and topped with lemon hollandaise.

My Crispy Parmesan Chicken with Lemon Hollandaise is absolutely delicious, and is deceptively easy. Frying chicken can be a bit intimidating because I worry it is going to burn or not done be done.

I have learned that it is important to become comfortable with your heat source, and not to constantly poke at the chicken as it cooks because the breading will fall off. The result is crispy, juicy, and flavorful chicken.

I decided that I wanted to get a punch of lemon so I added zest to the coating and the hollandaise has fresh lemon juice in the it as well. The citrus is such a great flavor with the crunchy chicken and creamy sauce. Chicken breasts with hollandaise sauce is always a winning flavor combination.

I love to make this chicken when Ron and I want to have a nice dinner after to kiddos go to sleep. It is perfect for Valentine's Day and a date night at home!

Ingredients

• chicken cutlets
• flour
• egg & egg yolks
• plain breadcrumbs
• fresh lemon zest & lemon juice
• black pepper
• salt 
• dried parsley
• grated Parmesan
• vegetable oil
• butter
• heavy cream
• Double Boiler
• Cast Iron Pan
• Instant Read Thermometer (This one is the best!)

Instructions

For Chicken:

1. Set up a station to bread the chicken. One dish with flour and ½ teaspoon salt, one dish with egg beaten with water, and one dish with breadcrumbs, lemon zest, 1 teaspoon salt, black pepper, fresh parsley, and Parmesan cheese.
2. Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
3. Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). The oil should register at 350°F when temped with an instant read thermometer.
4. Once oil is hot place chicken gently in the skillet. Cook until golden brown and a thermometer inserted into chicken reads 165°, about 4-5 minutes on each side. Drain on paper towel lined plates. The chicken should be golden brown and breading firm and crunchy. Make the Hollandaise while the chicken rests.

For Hollandaise:

1. In a double broiler or metal bowl over simmering water (don’t let bowl touch water), whisk together egg yolks, heavy cream, and lemon juice. Continue whisking until sauce is thick enough to coat back of spoon.
2. Reduce heat to low. Drizzle in melted butter, whisking constantly. Remove from heat and place in a bowl. Cover the keep warm.
3. Slice chicken into slices and top with Hollandaise.

• 

• 

• 

• 

• 

• 

• 

• 

Frequently Asked Questions

My chicken is turning a light gold and not getting dark- what is happening?

A few things can be happening, but most likely the oil is not hot enough. The other this could be the chicken is really cold and cooling the oil. This can happen if the chicken was thawed from the freezer. I like to rest my chicken in the counter for about 5-10 minutes before I start to cook it.

I do not like lemon. Can it be left out?

Sure, you can sub in an herb if you prefer or just omit it. The flavor will be different, but if you dislike lemon that is likely your goal! Thyme is a great herb to add, or you could use lime for a different flavor profile! I do love the flavor of chicken breasts with hollandaise, and the lemon is a nice component to the sauce- the amount can even be reduced if needed.

Can I use a boneless skinless chicken thigh?

Sure! I typically use chicken cutlet, which are thin chicken breasts, for Crispy Parmesan Chicken with Lemon Hollandaise. However, it is important to make sure the thickness in uniform for even cooking.

Tips On Hollandaise

Normally, can whip up a hollandaise like it is no one's business. However, when creating my Crispy Parmesan Chicken with Lemon Hollandaise I broke the sauce into scrambled eggs 3 times! Thankfully, on my last eggs, I got my act together and made a beautiful and velvety sauce. My takeaway is always have extra pans in the event your pan get a little too hot and cooks the sauce to quickly!

On a similar note, make sure that the pan does not heat to quickly because it will result in the situation I described above! Slow and low is the best way to get a smooth hollandaise sauce.

This lemon hollandaise sauce recipe uses heavy cream. Traditionally, you do not need to use cream, but it creates a rich velvety sauce. The sauce without the cream is also delicious, but will be slightly thinner with a more pronounced buttery flavor. Either way, chicken breasts with hollandaise sauce is incredible.

• 

• 

Looking For More Recipes Featuring Hollandaise or Crispy Chicken?

Eggs Benedict Waffles

Crispy Spicy Pickle Chicken Sandwich

Eggs Benedict Casserole

Crispy Chicken Club Wrap

Gluten Free Eggs Benedict from Kylee Cooks

If you’ve tried my Crispy Parmesan Chicken with Lemon Hollandaise  or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

PINTEREST

FACEBOOK

INSTAGRAM

TWITTER

Creative Citrus Recipes

• Whole Orange Bundt Cake by That Recipe
• Triple Citrus Chicken by Making Miracles
• Lemon Coconut Muffins by Blogghetti
• Crispy Parmesan Chicken with Lemon Hollandaise by Cheese Curd In Paradise
• Chocolate Cuties by Veggies First Then Dessert
• Copycat Panda Express Orange Chicken by Palatable Pastime
• Lemon Basil Macaron by A Kitchen Hoor's Adventures
• Meyer Lemon Bars by Hezzi-D's Books and Cooks
• Lemon Ginger Honey in a Jar by Art of Natural Living
• Lemon Rasam / Spicy Lemon Broth by Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!