Crispy Lemon Parmesan Chicken

Chicken breasts, fresh lemon juice, garlic, Italian breadcrumbs, panko breadcrumbs, eggs and Parmesan cheese make for a deliciously crispy coating on chicken breasts.

For best results use the powdery Parmesan cheese made by Kraft and other brands because they’ll mix well with the breadcrumbs for a coating that’ll stick.


3 lg          Chicken breasts boneless, skinless (cut horizontally for 6 thin slices)

1/2 tsp    Salt

1/2 tsp    Black pepper

2 lg          Eggs

2 tbs        Lemon juice (about 1 large lemon)

2 cloves   Garlic

3/4 cup   Italian breadcrumbs

3/4 cup   Italian panko breadcrumbs

1/3 cup   Parmesan cheese, grated


  1. Heat oven to 400°. Prepare cookie sheet by lightly spraying with cooking spray.
  2. Pound or slice the chicken breasts. Mix the salt and pepper (use more if you like) and sprinkle it over both sides of the chicken breasts.
  3. On a rimmed plate combine the eggs, lemon juice and garlic with a fork. On another rimmed plate combine the Italian breadcrumbs, panko breadcrumbs and Parmesan cheese. Stir together.
  4. Working with one piece of chicken at a time, submerge first into the egg mixture and then into the breadcrumb mixture. Lay the chicken on the cookie sheet and repeat with remaining pieces of chicken.
  5. Spray the top of the chicken lightly with cooking spray. Cook for 15 minutes. Flip chicken over and cook for an additional 10-15 minutes or until temperature reaches at least 165°.
  6. Serve with a slice of lemon for drizzling over the chicken.

Serves 6 | Prep Time 45 mins