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+ servings
cut chicken on a fork

Crispy Parmesan Chicken with Lemon Hollandaise

Course Main Course
Cuisine American
Keyword Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people


  • 4 chicken cutlets (about ¾ - 1 inch thick)
  • ½ cup flour
  • 1 egg + 1 tbsp Water, Beaten
  • ¾ cup plain breadcrumbs
  • 1 ½ tsp fresh lemon zest
  • ½ tsp black pepper
  • 1 ½ tsp salt divided
  • 1 tsp dried parsley
  • 1 ½ tbsp grated Parmesan
  • ¼ cup vegetable oil

For Hollandaise:

  • 4 egg yolks
  • ½ cup heavy cream
  • 2 tbsp fresh lemon juice
  • ½ cup unsalted butter melted


For Chicken:

  • Set up a station to bread the chicken. One dish with flour and ½ tsp salt, one dish with egg beaten with water, and one dish with breadcrumbs, lemon zest, 1 tsp salt, black pepper, fresh parsley, and Parmesan cheese.
  • 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.
  • 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.
  • 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:

  • 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.
  • Reduce heat to low. Drizzle in melted butter, whisking constantly. Remove from heat and place in a bowl. Cover the keep warm.
  • Slice chicken into slices and top with Hollandaise.