Subj : St. Hilary 12
To   : All
From : Dave Drum
Date : Sat Feb 27 2021 12:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hilary's Creamy Lemon Chicken Parmesan
 Categories: Poultry, Herbs, Cheese, Citrus, Breads
      Yield: 4 Servings
 
    1/3 c  All-purpose flour
      2 lg Eggs; lightly beaten
    3/4 c  Whole-wheat panko
           - breadcrumbs
    1/2 c  Grated Parmesan cheese;
           - divided
      1 ts Italian seasoning
      1 ts Garlic powder
      4    (4 oz) chicken breast
           - cutlets
      3 tb Extra-virgin olive oil;
           - divided
      2 cl Garlic; minced
      1 c  Chicken broth
    1/4 c  Lemon juice
    1/4 ts Salt
    1/2 c  Half & half
    1/4 c  Chopped fresh parsley
 
  Set oven @ 400ºF/205ºC.
  
  Place flour in a shallow dish. Place beaten eggs in
  another shallow dish. Combine panko, 1/4 cup Parmesan,
  Italian seasoning and garlic powder in a third shallow
  dish. Working with one at a time, coat each cutlet in
  flour, shaking off the excess. Transfer to the egg
  mixture and turn to coat. Transfer to the panko mixture
  and turn to coat. Reserve 1 tablespoon of the flour (it
  will be cooked later) in a small bowl. Discard any
  remaining flour, egg and panko mixture.
  
  Heat 1 tablespoon oil in a large skillet over medium-
  high heat. Add 2 cutlets and cook, flipping once,
  until golden, 1 to 2 minutes per side. Transfer to a
  large baking sheet. Reduce heat to medium & add another
  tablespoon oil to the pan. Add the remaining 2 cutlets
  and cook, flipping once, until golden on both sides, 1
  to 2 minutes per side. Transfer to the baking sheet.
  Bake the cutlets until cooked throughout, about 10
  minutes.
  
  Meanwhile, wipe out the pan. Add the remaining 1
  tablespoon oil and heat over medium-high heat. Add
  garlic and cook, stirring, until fragrant, about 30
  seconds. Add broth, lemon juice and salt to the pan.
  Bring to a boil. Whisk half & half into the reserved
  tablespoon flour. Add to the broth mixture and cook,
  stirring frequently, until reduced by about half and
  thickened enough to coat the back of a spoon, 8 to 10
  minutes. Remove from heat.
  
  Transfer the cutlets to a large platter. Drizzle with
  the sauce and top with the remaining 1/4 cup Parmesan
  and parsley.
  
  Recipe By: Hilary Meyer
  
  RECIPE FROM: http://www.eatingwell.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Do not let the sands of time get in your lunch -- National Lampoon
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