Parmesan Crusted Chicken

A request came by asking if I would discuss this. Yes. Although discussion may be muffled by sounds of chewing and "mmm" and "wow...that's good." This is one of my favorite recipes and really very simple. It jazzes up chicken in a way that only the Italian cheese makers/magicians could do. This recipe is perfect for those of you who are bored with the same old chicken recipes. You just cannot go wrong with the nutty, earthy flavor of Parmesan. And when you get a good piece on your antipasto platter? Heaven on earth. This is an ideal quick-fix for single persons, a make-it-seem-like-you-worked-all-day date night meal, or something to0 keep your family in line. If you're like me and keep a brick of Parmesan in the fridge and chicken in the freezer, then you are all set.

I've whipped up this recipe in a couple different ways and each way is fabulous. Sometimes I follow the recipe exactly and dredge in breadcrumbs, sometimes just the cheese. Mind you, this is the only dish I nearly set my kitchen on fire with. Keep an eye on it - it can get away from you if you stop paying attention. I blame my distraction on Obama's State of the Union address.

I always add the lemon juice because I love citrus as a layer of flavor. Citrus is like instant summertime and always perks up a meal. I've used chicken breasts, tenders, and thighs, all of which do well. I recommend the thighs be boneless, just for ease of cooking. Also, if I'm in an especially Jersey Italian kinda mood, I'll pound out the chicken and make it so wonderfully thin. I grew up in NJ with an Italian side of the family and full-thickness chicken just wasn't an option when breading it. Now that I'm thinking back, I bet this would make a killer chicken parm sandwich...if only I could get those proper, sturdy hard rolls with the awesome crust that gets crumbs everywhere...mmm. Now those are good.

By far, the best part of this meal are the little crispy bits left in the pan after the chicken is cooked. Don't throw those away. Please. The thought of that makes me sad. If you want to make quinoa or rice to go with this, cook the grains as directed on the box and then toss in the pan after the chicken's out. Or just eat the crispy bits once they've cooled. You've done the work to make this meal and deserve the crispy bits!

Here's the recipe as I found it and initially followed it (and fed to my friends, who all really liked it, so I know it's good). I'll make notes of variations and some hints below:

6 boneless skinless chicken breast halves
5 tablespoons fresh lemon juice
2 eggs
1 1/4 cups dry breadcrumbs
1/2 cup grated Parmesan
2 teaspoons grated lemon peel
4 tablespoons (1/2 stick) butter
Lemon wedges to serve

Between sheets of wax paper, pound chicken with either a rolling pin or a meat tenderizer mallet (not the pointy side! Use the flat side!) This is great if you've had a stressful day. Just make sure to move all fragile things out of the way. Let the meat rest in a baking dish with 4 tablespoons of lemon juice. Prepare the dredging assembly line - one bowl with beaten eggs and lemon juice and another bowl with the Parmesan, breadcrumbs and lemon peel. Heat up a skillet with a couple tablespoons of butter. Place some of the coated chicken into the skillet and let brown to crispy, cheesy delight! Don't crowd the pan! (As mentioned above, save those crispy bits for either a snack or to mix with side dish grains) Cook the chicken thoroughly and until they are golden on both sides - probably 2 minutes. Since you pounded the chicken into submission, a thinner piece means faster cooking time! Have a plate ready with a piece of foil to keep the first batch warm while cooking the second batch. Serve with lemon wedges. Ta da!

Hints, Tips, Variations:

- Leave out the breadcrumbs if you're watching your carb intake.

- Use tenders for extraordinary chicken fingers - you won't need to pound these out, but keep an eye on them. Since they're thicker, it's a fine line between browning and burning the cheese while waiting for the chicken to cook.

- If you're making tenders, use a marinara for a dipping sauce.

- When buying Parmesan, make sure there are lots of spots. The cheese should be a gorgeous aged yellow with whitish spots. These spots equal serious deliciousness.

- If you get a huge block, cut it in half and freeze part of it. That way you'll always have fresh Parmesan on hand! In some places it may also be cheaper to buy larger. It's also cheaper to buy it solid and grate it than to buy it pre-grated. But use your own judgment - sometimes that time is better spent on other projects.

- Crispy bits! Just eat them.

- Keep an eye on it. Don't burn your kitchen down.