Crispy Parmesan Chicken with Lemon Hollandaise
Servings 4 people
Ingredients
- 4 chicken cutlets (about ¾ - 1 inch thick)
- ½ cup flour
- 1 egg + 1 tablespoon Water, Beaten
- ¾ cup plain breadcrumbs
- 1 ½ teaspoon fresh lemon zest
- ½ teaspoon black pepper
- 1 ½ teaspoon salt divided
- 1 teaspoon dried parsley
- 1 ½ tablespoon grated Parmesan
- ¼ cup vegetable oil
For Hollandaise:
- 4 egg yolks
- ½ cup heavy cream
- 2 tablespoon fresh lemon juice
- ½ cup unsalted butter melted
Instructions
For Chicken:
- 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.
- 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.