Parmesan Crusted Chicken with a Sage Lemon Butter Sauce

A River Stone Manor Favorite:

(Makes 4 servings- prep time 1 hour)

Ingredients:

4 – 5 to 6oz Boneless Chicken Breasts (pounded)

Seasoned Flour to Dust Chicken

3 Eggs

3 Lemons (Zest + Juice)

3 cups Japanese Bread Crumbs (Panko)

½ cup Parmesan Cheese

1 Tbs Salt & Pepper

3 Tbs chopped Parsley

½ cup Olive Oil for Sautéing

Procedure:

Combine Eggs, Lemon Zest and juice of 3 Lemons and whisk together. Combine Panko Bread Crumbs, ¼ cup Parmesan Cheese, Salt and Pepper, and chopped Parsley. Dredge Chicken in Seasoned Flour and place in egg mixture and refrigerate for 1 hour. Remove Chicken from Egg Mixture and Coat with Bread Crumb Mixture. Pan sear Chicken in Olive Oil for approx. 2 minutes per side or until golden brown. Remove and top with remaining Parmesan Cheese and finish in 300° oven for 10 minutes. Serve with Sage Butter Sauce and Fresh Lemon slices.