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If you're in search of a dish that marries texture and flavor in a delightful way, look no further than Crunchy Panko Chicken with Zesty Lemon Sauce. This dish not only delivers a satisfying crunch but also offers a burst of zesty freshness that elevates the humble chicken breast into a culinary masterpiece. Perfect for weeknight dinners or special occasions, this recipe is sure to impress family and friends alike.

Crispy Panko Chicken with Lemon Sauce

Discover the delightful Crunchy Panko Chicken with Zesty Lemon Sauce, where texture meets flavor for an unforgettable meal. This recipe features a crispy panko coating that complements tender chicken, topped with a refreshing lemon sauce. Perfect for weeknight dinners or special occasions, this dish is versatile enough to pair with fresh salads, roasted vegetables, or creamy mashed potatoes. Elevate your cooking experience and impress your loved ones with this culinary gem!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup panko breadcrumbs

½ cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and black pepper, to taste

½ cup grated Parmesan cheese

¼ cup olive oil

Juice and zest of 2 lemons

1 tablespoon Dijon mustard

1 tablespoon honey

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Begin by patting the chicken breasts dry with paper towels. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about ½ inch thick.

    Set Up the Breading Station: In three separate shallow bowls, prepare your breading station. In the first bowl, combine the flour with garlic powder, paprika, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the panko breadcrumbs with grated Parmesan cheese for extra flavor.

      Coat the Chicken: Dredge each chicken breast in the flour mixture, shaking off the excess. Next, dip it into the beaten eggs, allowing the excess to drip off, and finally coat it in the panko mixture, pressing gently to ensure it adheres well.

        Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and crispy. Transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil.

          Prepare the Lemon Sauce: In a small saucepan, combine the lemon juice, lemon zest, Dijon mustard, and honey. Heat over medium-low heat, stirring until well combined and heated through. This should take about 3-4 minutes.

            Serve: Place the crispy panko chicken on a serving platter and drizzle generously with the lemon sauce. Garnish with chopped fresh parsley for a pop of color and freshness.

              Enjoy: Serve your crunchy panko chicken with lemon sauce alongside a fresh salad or roasted vegetables for a complete meal.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings