It’s been a while since I posted another recipe from my childhood. This is a recipe straight from my mom’s kitchen and one of my favorites. Think of this chicken dish as chicken parmesan a la carte. No sauce, no pasta, just parmesan encrusted chicken. My favorite way to eat it is to squeeze lemon juice on the chicken right before serving. The lemon gives it a surprising flavor component that I love. Serve the chicken with some mashed potatoes,corn, and bread rolls and you have a childhood favorite of mine!
4 boneless, skinless chicken breast
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded parmesan cheese
2 eggs, lightly beaten (or melted butter if you are at my Mom’s house!)
lemon wedges, to taste
Combine the bread crumbs and parmesan cheese.
Dredge chicken in egg, coating both sides and then dredge in bread crumb mixture, coating each side of the chicken.
Place chicken in a baking dish. Bake for 30 to 45 minutes, or until the chicken reaches 165 degrees.
Before serving, squeeze lemon juice over chicken.
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