Chicken with Parmesan Crust (Print Version)

# Ingredients:

→ Crusted Chicken

01 - 1½ pounds skinless boneless chicken, sliced into 6 skinny cutlets
02 - 1 teaspoon sea salt
03 - 1 teaspoon minced garlic powder
04 - ½ teaspoon dried onion powder
05 - ½ teaspoon powdered mustard
06 - ⅔ cup plain flour
07 - 2 large eggs, gently whisked
08 - 1¼ cups shredded Parmesan
09 - ¾ cup crunchy panko crumbs
10 - 2 tablespoons cooking oil (like vegetable or canola), plus extra if needed

→ Buttery Lemon Sauce

11 - 3 tablespoons squeezed lemon juice
12 - ½ cup chicken broth
13 - 4-6 cloves garlic, finely grated
14 - ⅛-¼ teaspoon chili flakes, depending on taste
15 - 6 tablespoons cold diced unsalted European butter
16 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Mix up the minced garlic powder, sea salt, dried onion powder, and powdered mustard in a little bowl. Stir until everything's blended together nicely. Sprinkle this mix all over your chicken pieces, then rub it in with your hands. This makes sure your chicken tastes good under that crunchy coating.
02 - Put out three flat dishes for your coating stuff. Pour the plain flour in the first one and add another ½ teaspoon of sea salt. Mix it up. Crack and whisk your eggs in the second dish. For the third dish, dump in your shredded Parmesan and panko crumbs, then mix them together. Line them up in order: flour first, then eggs, then the Parmesan mix.
03 - Take each chicken piece and roll it around in the flour until it's fully covered. Shake off the extra. Then dunk it in the egg mix, letting the drips fall off. Last, push it into the Parmesan crumb mix, making sure both sides get really coated. Put it on a clean plate and do the same with all your chicken pieces.
04 - Pour 2 tablespoons of cooking oil into a 10-inch pan over medium heat. When the oil's hot but not smoking, carefully drop in two coated chicken pieces. Don't crowd them. Let them cook for 3-4 minutes until they turn golden and crispy. Flip them over and cook another 3-5 minutes until they're done all the way through (they should hit 165°F inside). Move them to a wire rack on a baking sheet to keep them crispy. Cook the rest in batches, adding more oil between batches if needed.
05 - After all your chicken's cooked, wipe your pan clean with a paper towel to get rid of any burnt bits. Pour in the squeezed lemon juice, chicken broth, finely grated garlic, and chili flakes. Turn the heat up high until it bubbles. Let it bubble away for about 2 minutes to get thicker and more flavorful. Then turn the heat down to medium-low before you go on.
06 - With the heat on medium-low, drop in the cold butter one tablespoon at a time. After each piece, swirl the pan or stir gently until it melts completely before adding more. This slow way makes a smooth, silky sauce. Don't rush or your sauce will break apart. Once all your butter's melted in, stir in the chopped fresh parsley.
07 - Put your crunchy chicken pieces on plates or a big serving dish. Pour the warm buttery lemon sauce all over them right before you serve. The crunchy coating with the rich tangy sauce tastes amazing together. Throw on some extra parsley and lemon slices if you want. Serve it up while it's still hot and crispy.

# Notes:

01 - These cheesy chicken cutlets have an extra crunchy outside and come with a smooth lemon-garlic butter drizzle that mixes rich flavors with bright citrus tang.
02 - Putting your cooked chicken on a wire rack instead of paper towels keeps it nice and crunchy while you finish cooking the rest.
03 - European butter has more fat than regular butter, so it makes a richer, fancier sauce, but you can use normal unsalted butter if that's what you've got.

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