Recipes

Preheat oven to 450 degrees. Prepare chicken breasts. Cut in half lengthwise, then pound between plastic until 1/2" thick. Whisk egg whites, cornstarch, and lemon juice in a shallow dish for the dipping mixture; set aside. Combine ingredients for crusting mixture in a wide, shallow dish. Crust prepared chicken by dipping both sides first in the dipping mixture, then in the crusting mixture. Transfer the crusted chicken to a rack set over a baking sheet. Air-dry chicken 20 - 30 minutes to help set the crumbs. Saute the chicken in a large, nonstick, ovenproof skillet over medium-high heat. Cook until golden and crisp on one side. Flip the chicken, then transfer pan to preheated oven to finish cooking, 8 - 10 minutes. Prepare: 2 boneless, skinless chicken breast halves Whisk for Dipping Mixture: 2 egg whites 2 t. cornstarch Juice of 1/2 lemon Combine for Crusting Mixture: 1 cup coarse bread crumbs (to dry, bake at 200� 10 - 15 min.) 1/2 cup Parmesan cheese, grated 1 T. chopped fresh parsley 1 t. kosher salt 1/4 t. ground black pepper Zest of one lemon, minced Saute Chicken In: 3 T. olive oil